Servings: 2 · Prep Time: 10 mins · Cooking Time: 12 mins
Total Time: 22 mins

Lunch | Dinner | Salads & Starters | Minimal Ingredients

This is ridiculously simple to cook yet the simple combination of ingredients creates its own delicious sauce in the parcel. We love to cook samphire when we see it in the shops as it is so tasty and easy to cook; plunge it into boiling water for a minute, then drain and toss with butter. If it is out of season, use green beans or spinach instead.


  • Salmon Steaks
  • Rosemary (2 sprigs)
  • Lemon (1/2)
  • Butter (20g)
  • Salt & Pepper (to taste)
  • Samphire or spinach (handful)


Heat the oven to 200C fan.

To make the parcel, cut a piece of baking parchment at least 15cm (6in) larger than the salmon on all sides. Season the steaks all over with salt and pepper and lay them in the centre of the parchment. Squeeze two teaspoons of lemon of the top and dot with the butter. Rub the rosemary sprigs between your palms and lay these over the steaks. Cut the lemon into slices.

Fold the long ends up to meet each other above the food. Make a fold of both pieces together of about 2cm (�in) then fold again. Repeat until the fold is about 4cm (1�in) above the food. Now twist each end like a sweet wrapper. Transfer to a baking tray to cook.

Cook for 10 to 12 minutes or until the salmon feels firm to the touch through the paper.

Serve the salmon on warm plates with the rosemary sprigs, juices from the parcel and the lemon slices alongside samphire, green beans or sauteed spinach.

Per serving: 0.8g net carbs, 0.1g fibre, 33.2g protein, 19g fat, 315kcal