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- Prep
- 20 mins
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- Total
- 20 mins
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- Serving
- Serves 4
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Ingredients
| 4 fillets of salmon - 150-200gm each |
| 200 gm spaghetti |
| 1 lemon zested and juiced |
| 2 tbsp Sage Leaves (torn) |
| 2 tbsp Lemon thyme |
| 2 tbsp baby capers |
| 100 gm of snow peas halved |
| 100 gm baby egg tomatoes halved |
| 75 gm dry roasted almonds |
| 60 gm Devondale Dairy Soft Butter cut into 4 x 15gm slices |
| Salt and pepper for seasoning |
| 4 x 20 cm cooking string |
| 4 x 40 cm square pieces of good quality baking paper |
Directions
- Preheat the oven to 180°C.
- Cook the pasta as per the back of the packet, undercook it by 5 minutes and then drain well.
- Preheat a nonstick frying pan on medium to high heat.
- Season the salmon fillets, then cook the salmon on a medium to high heat for 5 minutes with the skin side up. Then remove from the heat.
- Start building the salmon/pasta parcel. On each square of paper place ¼ of the partially cooked and drained pasta, then top ¼ of all the other ingredients finishing with the salmon fillet on top with the skin side facing down and the golden presentation side of the fillet facing upwards.
- Top with a slice of butter. Repeat on the other 3 pieces.
- Fold up to enclose the food and to keep the steam and the flavours in, tie tightly with the string to keep shut.
- Place 4 parcels on a tray and bake for 20 minutes.
- Place each parcel on an individual plate, opening at the table to release the steam and fragrance.
