QUICK FIXES
Perfect for midweek meals, these speedy suppers are all ready in 30 minutes or less
Inviting suppers that are ready as quick as a flash
Salmon & leek parcel
A simple salmon dish, parcelled up to seal in the flavours of creamy mascarpone and fresh leeks.
SERVES 2 PREP 10 mins COOK 20 mins plus chilling EASY
250g leek (about 3 small ones), thinly sliced 85g mascarpone
1 tbsp chopped dill, plus 1 tsp
2 skinless salmon fillets 1 lemon, 1/4 zested,
1/2 juiced, 1/2 cut into wedges to serve 2-3 tsp capers baby potatoes and wilted spinach, to serve (optional) 1 Heat oven to 200C/180C fan/gas 6. Put two pieces of baking parchment (large enough to wrap up a salmon fillet) on the work surface.
2 Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.
3 Spoon half the creamy leeks into the middle of each piece of parchment, then top each pile with a salmon fillet. Sprinkle over the lemon zest and a squeeze of juice, then scatter over the capers and the remaining dill. Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and put the parcels, spaced apart, on a baking sheet.
4 Bake for 12-15 mins, depending on how well done you like your fish, then carefully open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.
GOOD TO KNOW omega-3 • gluten free
PER SERVING 480 kcals • fat 36g • saturates 17g • carbs 5g sugars 4g • fibre 4g • protein 32g • salt 0.5g