Salmon Parcels on a Bed of Sliced Potatoes

Total time: 50m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 473 Kcal, 33g Protein, 27g Carbohydrates, 25g Fat


  • Potatoes
  • 1 tbsp. olive oil
  • 2 tbsp. coarse-grain mustard
  • 800 g waxy potatoes
  • 1.5 tsp. salt
  • Salmon Pouches
  • 0.75 tsp. salt
  • 4 skinned salmon fillets (approx. 150 g each)
  • 8 lettuce leaves (large)
  • a little pepper

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  • Potatoes

    Mix the yoghurt, mustard and salt in a bowl. Peel the potatoes, cut into approx. 2mm thick slices, mix. Spread the potatoes on an oven tray lined with baking paper.
  • Bake

    Bake for approx. 15 mins. in the lower half of an oven preheated to 220°C.
  • Salmon Pouches

    Pare down the thick midribs of the leaves. Season the salmon fillets, wrap each in two lettuce leaves, place on top of the potatoes and finish cooking for approx. 15 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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