Steamed fennel salmon

Cooking fish, such as salmon, in a paper parcel locks in all the fresh flavour from the tomatoes flavour.

Serves: 2

Preparation time:  5 minutes

Cooking time:  25 minutes

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You will need

  • 1 x pack Taste the Difference wild Alaskan salmon
  • ½ teaspoon fennel seeds
  • 1 x pack Taste the Difference Vittoria tomatoes
  • 120ml Sainsbury's House dry white wine
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Recipe Information

Step by step guide to making Steamed fennel salmon

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut out a large square of baking parchment.
  2. Lay the salmon fillets in the middle of the parchment. Season with salt and pepper, and scatter with the fennel seeds, the place the tomatoes on top of the salmon.
  3. Roll up the sides of the parchment around the salmon to make an open paper bag (the salmon and tomatoes should be enclosed on 3 sides).
  4. Pour the wine into the opening of the parcel, then roll the edges together to enclose completely. 
  5. Place in the preheated oven and allow to steam for 20-25 minutes, until the salmon is cooked through.

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Nutritional information for Steamed fennel salmon

Nutritional information for Steamed fennel salmon

Nutrition type per serving
Calories 194 kcal
Total Fat 8.6g
Saturated Fat 1.7g
Salt 0.2g
Sugar 3.9g

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