Lemon Herb Salmon & Greens Parcels
Fresh salmon fillets are baked in parchment with courgette, red onion, cherry tomatoes, olives, and greens, then drizzled with olive oil and lemon. The sealed parcels gently steam in the oven, creating a light, flavourful Mediterranean-style meal. This recipe makes two parcels—perfect for dinner and an easy leftover for lunch on day 1, week 1 of the reset plan.
Ingredients
2 salmon fillets
1 small courgette, thinly sliced
1 small red onion, thinly sliced
1 handful cherry tomatoes, halved
1 handful of olives, thinly sliced
1 handful asparagus (halved lengthways) or green beans
1-2 tbsp olive oil (divided)
Juice of ½ lemon
Fresh parsley, chopped
Sea salt & black pepper
2 thin slices of lemon (1 per parcel )
METHOD
Preheat the oven to 180°C (fan 160°C). Cut two large sheets of baking parchment and divide the vegetables evenly between them. Season the vegetables with salt, pepper, and a little parsley.
Place one salmon fillet on top of each pile of vegetables. Drizzle with olive oil and lemon juice, then season lightly and sprinkle with herbs. Add a slice of lemon on top of each fillet.
Fold the parchment into tightly sealed parcels, forming a half-moon shape and crimping the edges to keep the steam inside. Place on a baking tray and bake for 20–25 minutes.
How to Use for 2 Meals
Eat one parcel for dinner.
Leave the second parcel sealed and refrigerate.
The next day, reheat (still wrapped) at 160°C for 10–12 minutes.
