Salmon Baked Parcel with Roasted Vegetables & Chipotle-Honey Dressing

METHOD

Step 1

Preheat the oven to 190°C. Cut 4 large pieces of baking paper or foil (approx. 30cm x 30cm).

Step 2

In a large bowl, combine zucchini, squash, cherry tomatoes, onion, garlic, olive oil, salt and pepper. Toss well to coat.

Step 3

Place a generous spoonful of the vegetable mix in the centre of each baking paper sheet. Top with a salmon (or barramundi) fillet. Drizzle lightly with olive oil and season with salt.

Step 4

Fold baking paper over the fish and crimp the edges tightly to form sealed parcels. Place on a tray and bake for 15–20 minutes until the fish is just cooked and the vegetables are tender.

Step 5

Meanwhile, whisk together the chipotle dressing ingredients in a bowl. Adjust sweetness and spice to taste.

Step 6

To serve, carefully open each parcel and drizzle with chipotle-honey dressing. Garnish with fresh herbs or lemon wedges if desired.

Step 7

Chef’s Tip: This is perfect for meal prep, entertaining, or no-fuss dinners. The parcels lock in flavour and moisture while keeping it light. Serve with brown rice, couscous, or crusty bread to soak up the juices.

INGREDIENTS

Fish & Veg:

• 4 x Tassal Salmon (Skin off) or Barramundi fillets
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 250g cherry tomatoes
• 1 small Spanish onion, thinly sliced
• 2 garlic cloves, finely sliced
• 2 tbsp olive oil
• Sea salt & cracked black pepper

Chipotle-Honey Dressing:

• 2 tbsp olive oil
• 1 tbsp chipotle in adobo (or chipotle paste)
• 2 tsp honey
• Juice of ½ lime