Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 2

Prep time: 10 mins

Cooking time: 15-20 mins


  • 2 salmon fillets, skin on
  • 2 zucchini, sliced lengthwise thinly
  • 1 red onion, roughly chopped
  • 1 red capsicum, cut into 1cm strips (deseeded)
  • 1 bunch asparagus, trimmed
  • red or green chilli optional, sliced into halves lengthwise
  • juice  and zest of 1 lemon
  • 1/2 tsp pink rock salt
  • ground black pepper
  • 2 tbsp torn coriander leaves
  • 2 tbsp olive oil


  • Preheat oven to 200°C
  • In a small bowl, combine lemon juice and zest, salt, pepper, coriander leaves and olive oil.
  • Lay 2 pieces of baking paper out, about 30cm x 50cm.
  • On the base of the paper lay zucchini slices, onion, asparagus and capsicum.
  • Place salmon fillet on top, skin down, lay chilli on top if using.
  • Pour lemon mixture over the top.
  • Bring sides of paper up to the middle, fold over twice, and roll up the ends to secure.
  • Place in a baking dish in over and bake for 15-20 minutes until cooked.
  • Serve


Salmon cooks quickly, so careful not to overcook it.

I find it easy to line my small baking tins with the baking paper, and wrap ingredients up and leave to cook in the tins.

Any other herbs can replace coriander if preferred eg thyme, parsley, basil.


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