If you're after an easy dinner that's light, flavourful, and requires zero fuss, these Salmon Parcels are the answer. Baked in foil with leeks and carrots, they lock in all the moisture, keeping the salmon beautifully tender while the veggies soften into a creamy, buttery topping. Minimal prep, barely any washing up-what's not to love?
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The first time I had this dish was when my in-laws made it for dinner, and I was instantly hooked-simple, comforting, and packed with flavour. Seb says it's one of his favourite meals from childhood, and honestly, I can see why!
Cooking Frozen Fillets of Fish
Cooking fish from frozen en papillote (a fancy way of saying "wrapped up and baked") is an easy way to keep it moist and delicious - no sad, dry fillets here! The trapped steam gently cooks the fish while locking in flavour, making it one of the best healthy recipes for a quick dinner.
While foil works well, you can also use greaseproof paper for a more eco-friendly option. Either way, your salmon stays tender, juicy, and absolutely foolproof!
Ingredient Notes
Here's everything you will need to make these easy Salmon Parcels:
- leek: trimmed, washed and very thinly sliced. We used approximately 200g of prepared leek for two portions.
- carrots: you will need approximately 200g of coarsely grated carrots for two portions.
- creme fraiche: may be replaced with sour cream or double cream (heavy cream).
- frozen salmon fillets: ideally, skinless. Do not thaw your salmon, you need extra cooking time for the leeks and carrots to soften, so frozen salmon works great here.
- butter.
- lemon slices.
- salt and black pepper: to taste.
Find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Recommended Extras
Here are a few things that we tried and loved to boost flavour in these Salmon Parcels:
- Add a splash of white wine to the parcel. The steam of it will give salmon and veggies a wonderful aroma!
- Add some extra veggies: green beans and cherry tomatoes work particularly well.
- Mix in lots of fresh herbs to the leeks and carrots: parsley and dill are our favourite!
Step-By-Step Method
1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, place the thinly sliced leeks, grated carrots and creme fraiche. Season with salt and black pepper, and mix well to combine.
3. Place each frozen salmon fillet on a large sheet of tin foil (you may brush it with a little olive oil first). Season with a little salt and pepper, then place small knobs of butter on top and add two slices of lemon.
4. Spoon the leek and carrot mixture on top of the salmon, and wrap the edges of the foil around to seal well.
5. Place the salmon parcels on a baking tray, and bake in the oven for 30-32 minutes, depending on the size of your salmon fillets.
6. Carefully unwrap the parcels (the steam will be very hot), and serve immediately, garnished with fresh dill, parsley or spring onions.
Recipe Tips For Best Results
- For perfectly sealed parcels, make sure to use good quality foil that won't tear or leak-this ensures everything steams beautifully inside.
- Instead of a flat baking sheet, use a roasting tray to catch any potential drips, making cleanup much easier.
- A thick piece of salmon (rather than thinner tail ends) works best, as the longer cooking time allows the leeks and carrots to soften properly. For even better results, slice the leeks very thinly and grate the carrots finely to ensure they cook through perfectly.
Serving Suggestions
These Salmon Parcels pair beautifully with simple sides that let the flavours shine. Serve them with buttery new potatoes for a comforting meal, or keep things light with a crisp green salad. Either way, you've got an effortless, delicious dinner on your hands!
More Easy Salmon Recipes
Need more delicious but healthy food ideas? Try our Almond Crusted Salmon! Here are some of our best dinner recipes featuring salmon:
Easy Salmon Parcels With Vegetables (Baked in Foil)
Equipment
- Aluminium Foil sturdy and high-quality
Ingredients
- 1 leek, approx 200g (7 oz) very thinly sliced
- 2 carrots, approx 200g (7 oz) coarsely grated
- 2 tablespoon creme fraiche
- 2 frozen salmon fillets skinless
- 2 tablespoon butter
- 4 slices lemon
- salt and black pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- In a large mixing bowl, place the thinly sliced leeks, grated carrots and creme fraiche. Season with salt and black pepper, and mix well to combine.
- Place each frozen salmon fillet on a large sheet of aluminium foil. Season with a little salt and pepper, then place small knobs of butter on top, and add two slices of lemon.
- Spoon the leek and carrot mixture over the salmon, and wrap the foil around to seal well.
- Place the salmon parcels on a baking tray, and bake in the oven for 30-32 minutes, depending on the size of your salmon fillets.
- Carefully unwrap the parcels (the steam will be very hot), and serve immediately!
Nutrition
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