Sweet chilli salmon parcels
Serves: 2
Prep time: 5 minsTotal time: 
Photographed by Martin Poole
Sweet chilli salmon parcels
Serves: 2
Prep time: 5 minsTotal time: 
See more recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 240g pack Taste the Difference Tenderstem broccoli, garlic and chilli stir-fry vegetables
- juice of 1 lime
- 2 tbsp soy sauce
- 1 x 280g pack Just Cook salmon with sweet chilli, lime and ginger sauce
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4, and tear off 2 long rectangles of foil.
- Divide the vegetables between the pieces of foil. Combine the lime juice, soy sauce and 1 tbsp water and drizzle over the vegetables.
- Top with the salmon fillets and the sauce. Seal the parcels and bake them in the oven for 20 minutes.
