- 350g asparagus, trimmed, halved if thick
- 1 fennel bulb, trimmed and very thinly sliced, fronds reserved, to garnish
- 250g courgette ‘noodles’ or 1 large courgette, thinly sliced with a vegetable peeler
- 4 x 125g skinless salmon fillets
- Juice 1 lemon
- 2tsp extra-virgin olive oil
- 4 slices wholegrain bread
- Spray olive oil
- 75g baby rocket
- 30g parmesan, shaved
- 1tbsp pine nuts, toasted
- 2 spring onions, thinly sliced, to garnish
- Lemon wedges, to serve
- For each salmon parcel, put a 50cm sheet of baking paper on top of a 50cm length of foil.
- Heat the barbecue (with a lid) to medium-high or the oven to 220°C/fan 200°C/gas 7. Evenly divide the asparagus, fennel, courgette noodles or strips and salmon in the centre of each sheet of baking paper. Drizzle over half the lemon juice and 1tsp olive oil, then season with black pepper. Form into a parcel and fold the edges to seal, tucking the excess foil and paper underneath.
- Put the parcels on the barbecue and close the lid. Barbecue for 10–12 min (depending on the thickness of the salmon) until the fish is just cooked through. Alternatively, cook the parcels on a baking tray in the oven. When cooked, transfer the parcels to a board and stand for 2 min. Meanwhile, spray the bread with oil and barbecue or griddle for a few min on each side until golden.
- Put the rocket, parmesan and pine nuts in a bowl. Drizzle with the remaining lemon juice and olive oil and toss to combine.
- Garnish the salmon with the reserved fennel fronds and the spring onions, and serve with the rocket salad, bread and lemon wedges to squeeze over.
Nutrition per serving
Read more on how we calculate nutrition.
494 37g 27g 5.7g 8.6g 5.5g 0.7g 232mg 19g 3.3mg