serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
30 Love
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g quartered baby potatoes, blanched
- 1 bunch baby carrots, halved, blanched
- 200 g peas
- 50 g butter, diced
- 2 tbsp roughly chopped flat-leaf parsley leaves
- 2 tsp finely grated lemon zest
- 4 tbsp crème fraîche (or sour cream)
- 4 x 180 g King salmon fillets (skin-on)
- 4 tbsp olive oil
- Lemon wedges, to serve
Instructions
- Preheat the oven to 200˚C. Cut four large squares (30 cm x 50 cm) of aluminium foil. In the centre of each foil square, place a 15 cm x 15 cm square of baking paper.
- Divide the vegetables between each baking paper square and top with a little butter, parsley, lemon zest and crème fraîche, finishing with a salmon fillet for each parcel. Drizzle lightly with lemon oil.
- Fold the baking paper into a parcel, then wrap the foil around it.
- Place the parcels onto a baking tray and bake for 8-10 minutes, or until the fish is just cooked. Serve the parcels opened onto plates with lemon wedges on the side.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
30 Love
