Tomato and Caper Baked Salmon Parcels

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 5g Italian seasoning
• 2pcs tomato
• 1pcs onion
• 2clov garlic
• 1bunch parsley
• 2pcs Tasmanian salmon fillets
• 10g capers
• 30ml extra virgin olive oil
• 5ml red or white wine vinegar

Method

1. Step 1 — Bake sweet potato
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 1.5cm-thick slices. Put on the lined tray, drizzle with 2 tsp extra virgin olive oil, scatter over half the Italian seasoning, season with salt and pepper and toss to coat. Bake for 25 mins or until golden and tender.
2. Step 2 — Prep ingredients
   While the sweet potato is baking, thinly slice the tomatoes and onion. Crush or finely chop the garlic. Finely chop the parsley leaves, discarding the stems. Combine the garlic, remaining Italian seasoning and 2 tsp extra virgin olive oil in a bowl.
3. Step 3 — Assemble parcels
   Put two 40cm lengths of foil on the benchtop. Divide the tomato and onion among the sheets, arranging just off-centre. Put the salmon, skin-side down, on top of the tomato and onion. Scatter with the capers, then drizzle over the garlic mixture and season with salt and pepper.
4. Step 4 — Fold parcels
   One at a time, fold the larger side of the foil over to cover the salmon mixture, then roll the edges over around the three open sides to completely enclose and form a half-circle parcel. Repeat with the remaining parcel.
5. Step 5 — Bake salmon parcels
   Transfer the salmon parcels to an oven tray. Bake for 16 mins or until the salmon is just cooked through.
6. Step 6 — Make parsley dressing
   Meanwhile, combine the parsley, 1 tbs extra virgin olive oil and 1 tsp red wine vinegar in a bowl and season with salt and pepper. Divide the salmon parcels and sweet potato among plates. Open the parcels (if you prefer the salmon without skin, gently peel it off and discard), then drizzle with the parsley dressing to serve.

Allergens

Sulphites, Fish