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.