Dinner
Lemon and dill salmon parcels with rice
Gluten Free
Dairy Free
High Protein
Low FODMAP
No onion
No garlic
Easy to digest
Nutrient dense
Refined sugar free
Omega-3 Rich
⏱ 30 min total
🍴 Serves 2
Individual oven parcels keep the fish and finely cut vegetables moist.
Serving option: Remove the salmon skin, check again for bones and flake the fish into the rice. Contains: Fish.
Method
- 1 Heat the oven to 180°C fan / 200°C conventional. Cook the rice according to the packet instructions.
- 2 Divide the carrots and courgette between two pieces of baking paper, each supported underneath by a piece of foil for strength.
- 3 Place a salmon fillet on top of the vegetables on each piece, then add the oil, dill, lemon zest if using, and 1 tablespoon of water per parcel.
- 4 Bring the edges of the paper and foil up and fold them together tightly to seal each parcel, so the steam stays trapped inside during cooking.
- 5 Bake for 18-20 minutes, or until the fish is cooked through and flakes easily with a fork and the vegetables are tender.
- 6 Open the parcels carefully, tilting them away from your face to let the hot steam escape safely, and serve with the rice.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.