Can I use frozen salmon for this recipe?

While fresh salmon is recommended for the best flavor and texture, you can use frozen salmon. Thaw it in the refrigerator before adding to the foil packets.

Can I substitute the broccoli with another vegetable?

Absolutely! Feel free to experiment with your favorite vegetables like asparagus, green beans, or Brussels sprouts.

How do I prevent my salmon from sticking to the foil?

We prefer adding a layer of parchment paper between the foil and the ingredients. Alternatively, ensure the foil is well-greased with olive oil before assembling the packets. This will help prevent sticking.

Can I use a different herb instead of dill?

Certainly! Herbs like thyme, rosemary, or parsley can be excellent alternatives to dill, providing a unique flavor profile.

Steamed Salmon with Potatoes and Broccoli in Foil

Name: Steamed Salmon with Potatoes and Broccoli in Foil
Prep time: 10 min
Cook time: PT-484759H55M3S
Total time: PT-484759H55M3S
Cuisine: Mediterranean
Ingredients: For the Salmon Packs:; 400g (14 oz) purple sprouting broccoli or Tenderstem broccoli; 600g (21 oz) new potatoes, scrubbed; 2 tbsp olive oil; 4 spring onions, chopped; 4 x 150 - 200g (5 - 7 oz) Salmon fillets, skinned; 2 lemons (1 lemon sliced, and 1 lemon, zested and juiced); 4 sprigs of dill; Salt and freshly ground black pepper; For the Dill and Mustard Sauce:; 150g (5 oz) Greek-style yogurt; 2 tbsp chopped dill, plus a few sprigs to garnish; 1 tbsp wholegrain mustard

Description

Indulge in the perfect balance of flavors with our Steamed Salmon with Potatoes and Broccoli in Foil recipe. This delightful dish offers a medley of tender salmon, vibrant broccoli, and creamy potatoes, all enveloped in a zesty lemon dill sauce. Discover a healthy, easy-to-make meal that's sure to impress friends and family at weeknight dinners or special gatherings.

Ingredients

For the Salmon Packs:

400g (14 oz) purple sprouting broccoli or Tenderstem broccoli

600g (21 oz) new potatoes, scrubbed

2 tbsp olive oil

4 spring onions, chopped

4 x 150 - 200g (5 - 7 oz) Salmon fillets, skinned

2 lemons (1 lemon sliced, and 1 lemon, zested and juiced)

4 sprigs of dill

Salt and freshly ground black pepper

For the Dill and Mustard Sauce:

150g (5 oz) Greek-style yogurt

2 tbsp chopped dill, plus a few sprigs to garnish

1 tbsp wholegrain mustard

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Instructions

Prep salmon - Remove salmon from the fridge and allow it to come to room temperature, about 10 - 15 minutes.

Prep and blanch vegetables - Bring a large pot of salted water to the boil. Fill a large bowl with cold water and some ice, and set aside. Wash and trim the base of the broccoli stalks. Add the broccoli to the pot, return to the boil then cook for 1-2 minutes. Use a slotted spoon to remove the blanched broccoli from the boiling water and pop into the bowl of iced water. (Keep the pot of water on the heat). Once cooled, (about 1-2 minutes) drain well and pat dry on kitchen paper.

Par boil the potatoes - Thinly slice the potatoes. Add to the pot of boiling water and cook for 8-10 minutes until tender. Drain and allow to steam dry in the colander. Return to the pot drizzle with the olive oil and season with salt and pepper, tossing gently to coat.

Assemble Salmon Foil Packets - Preheat oven to 200°C (400°F). Cut 4 large squares of parchment paper (or baking paper) and 4 large squares of aluminum foil sheets. Lay the parchment paper on top of the foil and them out on your worktop. Drizzle a little olive oil in the center of each paper layer. Season with salt and pepper. Layer up a quarter of the new potatoes on each square, sprinkling with the spring onions. Place the salmon fillet on top of the potatoes, and drizzle with lemon juice, half of the zest, and a few sprigs of dill. Season with salt and pepper. Nestle the green veg around the salmon and lay lemon slices on top of each fillet. Bring the sides of the paper and foil together, folding and crimping the edges to seal. (Make sure that there’s still room for air to circulate during cooking.)

Bake Salmon foil parcels - Place the parcels on a baking sheet. Bake the parcels for 15 - 20 minutes or until done to your liking. Remember cooking time can be a few minutes shorter or longer depending on your oven and the thickness of your salmon fillet.

Make the sauce - Stir the rest of the lemon zest, dill, and mustard into the yogurt then season to taste.

Serve - Open the parcels carefully, as steam will be released. Scatter with a few small dill sprigs then serve with the dill and mustard yogurt sauce.

Notes

Chef’s Tip: You are aiming for an internal temperature of 52 - 55°C (125 - 130°F) but your salmon will carry on cooking after you take it out of the oven and the temperature will rise a couple of degrees. So remove your salmon from the oven at more or less 50°C (120°F) and rest the salmon for 5 minutes.

Storage Instructions - Store any leftover salmon in an airtight container in the refrigerator for 1-2 days. (Remove from foil.)

How to Reheat Salmon - Oven: Place the leftover salmon in a baking dish and cover it with foil. Bake in a preheated oven 150°C (300 degrees Fahrenheit) for 15 to 20 minutes, or until hot. Check the internal temperature, aiming for a range of 52 - 55°C (125- 130 degrees Fahrenheit) in the thickest part of the salmon. The timing may vary depending on the thickness of your salmon. Microwave: In a hurry? You can reheat the leftover salmon in the microwave on 50% power in 40-second intervals. Be cautious not to overheat in the microwave, as it can lead to dry fish.

Prep Time: 10 minutes
Cook Time: 20 - 25 minutes
Category: Dinner Recipes
Method: Roasting and Baking
Cuisine: Mediterranean

Nutrition

Serving Size: Serving
Calories: 499
Sugar: 5.7 g
Sodium: 464.2 mg
Fat: 18.3 g
Carbohydrates: 33.9 g
Protein: 49.9 g
Cholesterol: 96.9 mg