Salmon with chimchurri sauce

Quick to prep and cook, these individual parcels are bursting with goodness, including omega3s. Mop up the juices with some wholemeal couscous or bread if you wish and boost the benefits of this meal by adding veg or salad.

Details

• Prep 10mins

• Cook 8mins

• Serves 4

Ingredients Salmon parcels

• 4 pieces of parchment paper or tinfoil, about 40cm squared

• 4 salmon steaks

• 1 tbsp olive oil

• ½ tsp ground cumin

• ½ tsp English mustard powder (optional)

Chimichurri sauce

• 2 garlic cloves, finely chopped

• 1 shallot or ½ red onion, finely chopped

• ½ tsp chilli flakes

• 4 tbsp flat leaf parsley, chopped

• 2 tbsp coriander, chopped

• 1 tsp dried oregano

• 3 tbsp extra virgin olive oil

• 1 tbsp lime juice

• 1 tsp red wine vinegar

• Salt and pepper to taste

Method

01 Preheat oven to 200°C/gas mark 4. Arrange the paper or foil on a flat surface.

02 Brush the salmon with the oil and sprinkle with cumin and mustard powder.

03 Lay each fillet in the middle of the square and wrap them loosely but airtight. Bake for 10-15mins. 04 Smash the garlic, shallot and chilli flakes in a pestle and mortar. Stir in the herbs, oil, lime juice, vinegar and seasoning, and serve with the salmon.

Nutritional analysis

Per serving: 435 Kcals

• 34g fat

• 6g saturates

• 1g carbs

• 0g sugars

• 2g fibre

• 31g protein

• 0.2g salt

Key ingredient Salmon

About a quarter protein, salmon contains bone- and musclefriendly vitamin D, and selenium (which lowers inflammation and helps our immune system). It also contains omega-3s These are thought to contribute towards a healthy heart and brain, plus help maintain skin, joints and hormonal balance.