Paper Bag Lemon & Chilli Salmon

Salmon cooked in a bag isn’t new but my lemony, chilli, vegetable combo was tasty. Try using some parchment / grease proof paper instead of foil for a less intense radiated heat.

Serves one, 400 calories.


  • 150g skinless, boneless salmon steak
  • 1 medium carrot, peeled and then peeled in to long ribbons
  • 2 spring onions, cut into 2cm chunks including the green parts
  • Half a green chilli, seeds removed and chopped
  • 100g sugar snap peas
  • 1 lemon, zest for topping, 1 slice for baking and juice for cooking
  • 1 tbsp of chives, roughly chopped
  • Black pepper and sea salt

What to do

  1. Lay a large piece of parchment in a baking dish ready to pile everything in.
  2. Put the carrot, peas, chilli and spring onions in the paper and mixe up.
  3. Place the salmon on top.
  4. Sprinkle with salt and pepper and top with the sliced lemon.
  5. Squeeze over half of the lemon.
  6. Wrap-up and bake in a pre-heated oven at 200c.
  7. While its cooking mix the lemon zest, chives, salt and pepper in a small bowl.
  8. After 20 minutes, unwrap and sprinkle with the lemon and chive mixture and the rest of the lemon juice.

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