Salmon with Dill Cream & Baby Potato Parcels


This salmon recipe is easy as well as delicious.

Ingredients  serves 2

400g Baby or new potatoes

200ml Double Cream

2 x Medium Sized Skinless Salmon Fillet

3-4 spring onions sliced

Bunch of fresh dill roughly chopped (not stems)

Salt and pepper


Preheat the oven to 220c

Par boil the potatoes until just tender

Make 2 very large, double thickness squares of foil

In a bowl, mix together the double cream, spring onions and the dill

Once the potatoes are parboiled, drain them and divide them up between the two parcels (squares)

Season them generously

Lay a salmon fillet on top of the potatoes

Bring the sides of the parcels up, but keeping it open

Transfer the parcel to a baking tray

Pour over the cream, dill and spring onion mixture over the salmon, diving equally between the two parcels.

Now fold the edges of the parcel together several times to create a seal

Bake in the oven for 15-20 mins, until the salmon has just cooked through and the cream has turned into a rich sauce.

Serve either in the parcels for relaxed meal or plate up with steamed seasonal green vegetables.