Lochlander Salmon Parcels
Ingredients
- 4 Lochlander Salmon fillets skin on
- 3 tsp olive oil
- 1 blood orange, sliced into rounds
- 1 lemon, sliced into rounds
- 1 lime, sliced into rounds
- 1 bunch fresh dill
- Salt
- Freshly ground black pepper
Method
-
Step 1 / 5
Preheat the oven to 450°F / gas mark 8.
-
Step 2 / 5
Brush the Lochlander Salmon fillets on both sides with a light coating of olive oil. Place each fillet skin side down onto the centre of a piece of baking parchment large enough to enclose it.
-
Step 3 / 5
Sprinkle with salt and pepper then place a sprig of dill onto each fillet. Cover with a slice of orange, lemon and lime per serving. You may add more to taste. Lay another sprig or two of dill over the citrus slices.
-
Step 4 / 5
Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fillets are tightly sealed in their parcels. Place the parcels on a baking tray.
-
Step 5 / 5
Bake for 12-15 minutes in the preheated oven, or until the salmon flakes with a fork. Be careful when opening as they will be very hot. Serve with a green salad.
