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Parcel of Salmon with Asparagus, Peas and Boursin Sauce

Potted Prawns
Potted Prawns

An easy all in one dish with very little washing up! I have used salmon, but it works well with white fish too, either way it will be healthy and delicious


  • 3 tsps. Boursin Cheese with Herbs

  • 2 tbsps. cream, double or single

  • 2 x 130g (approx) fillets of salmon

  • 2 tbsps. frozen petit pois

  • 1 tomato, sliced fairly thinly

  • Handful spinach leaves

  • 4 asparagus spears

  • 2 pring onions, cut on the diagonal, fairly small pieces

  • Salt and pepper

Oven 200c

You will also need 2 pieces of foil, large enough to enclose the salmon fillet and

2 pieces of baking parchment


  • Start by sitting both pieces of foil on your work top and place the baking parchment on top

  • In a small bowl stir the boursin cheese and cream together until they become a smooth liquid

  • Put a slice or two of tomato and a few spinach leaves onto each piece of baking parchment and sit the fish on top

  • Add the remaining tomato and spinach, the spring onions, asparagus spears and the peas.

  • Drizzle the Boursin cream over the top and season with salt and pepper

  • Now draw the parchment and foil up around the fish and scrunch them together to form a parcel.  The foil should fit loosly round the fish and vegetables to allow the  and steam to circulate and the parcel should be completely sealed.

  • Cook 12-15 minutes

Helpful Hints

Use leftover veg in the parcel; cooked new potatoes are good in it too. This method works well with a whole fillet of salmon, just allow a little longer cooking time

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