Zesty salmon parcels with dill sauce recipe | Sainsbury`s Magazine (2024)

A great prep-ahead dish for entertaining, packed with new season’s ingredients

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking

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Ingredients

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Step by step

1. Bring a large pan of salted water to the boil. Trim the base of the broccoli stalks and asparagus; halve any thick broccoli stalks lengthways. Add the green veg to the pan, return to the boil then cook for 1-2 minutes. Use tongs or a draining spoon to remove the blanched veg to a bowl of iced water (keep the pan of water on the hob). Once cooled, drain well and pat dry on kitchen paper.
2. Bring a large pan of salted water to the boil. Trim the base of the broccoli stalks and asparagus; halve any thick broccoli stalks lengthways. Add the green veg to the pan, return to the boil then cook for 1-2 minutes. Use tongs or a draining spoon to remove the blanched veg to a bowl of iced water (keep the pan of water on the hob). Once cooled, drain well and pat dry on kitchen paper. Slice the potatoes thinly (about 3mm), add to the pan and cook for 8-10 minutes until tender. Drain and return to the pan with most of the butter and some seasoning, tossing gently to coat.
3. Cut 4 large squares of baking paper and lay them out on your worktop. Brush the centre of each square with the remaining melted butter. Layer up a quarter of the new potatoes on each square, sprinkling with the Parmesan and spring onions as you go.
4. Use a zesting tool to pare a few curly trips from one of the lemons and save this for garnish. Finely grate the rest of the zest from this lemon (reserving for the sauce) and squeeze the juice into a small bowl. Mix in 2 tablespoons of water then spoon over the potatoes. Cut 4 thin slices from the second lemon; chop the remainder into wedges to serve.
5. Cut the salmon joint into 4 fillets, place on top of the potatoes and season. Nestle the green veg around the salmon and lay one lemon slice on top of each fillet.
6. Bring the sides of the paper together, folding and crimping the edges to seal. Make sure that there’s still room for air to circulate during cooking. Place the parcels on 2 baking trays (if making ahead, chill now, see tip, right).
7. When ready to cook, preheat the oven to 200°C, fan 180°C, gas 6. Bake the parcels for 15 minutes (or 20 minutes if cooking from chilled). Meanwhile, for the sauce, stir the grated lemon zest, dill and mustard into the yogurt then season to taste.
8. Open the parcels carefully, as steam will be released. Scatter with the curls of lemon zest and a few small dill sprigs then serve with the dill yogurt.