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How to make Thyme butter salmon parcels

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 80g butter, softened
  • 1 tablespoon lemon zest
  • 2 teaspoons thyme leaves
  • 2 zucchini, thinly sliced diagonally
  • 1 red onion, cut into wedges
  • 1 bunch asparagus, woody ends trimmed
  • 4 (about 150g each) salmon fillets, skin on
  • 2 long red chillies, halved lengthways (optional)
  • 1 lemon, cut into wedges

Method

  • Step 1 Preheat oven to 200°C. Combine butter, lemon zest and thyme leaves in a small bowl. Season.
  • Step 2 Cut four 30cm x 45cm pieces of baking paper. Place on a clean work surface. Divide zucchini, onion and asparagus evenly among paper. Arrange salmon over zucchini mixture. Top with chilli, if using, and butter mixture. Season.
  • Step 3 Bring 2 long sides of paper to the centre and fold over twice to seal. Roll up ends to enclose. Place on a baking tray. Bake for 15-20 mins or until salmon is just cooked. Divide among serving plates. Serve with lemon wedges.