Swiss chard & salmon parcels

Total time: 45m
Preparation Time: 45m

For 4 people


Florian (FOOBY Team)

Nutritional Information

Contains 604 Kcal, 38g Protein, 12g Carbohydrates, 44g Fat


  • Swiss chard
  • 6 Swiss chard (approx. 600 g)
  • salted water, boiling
  • Filling
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • 600 g salmon fillets, cut into 12 strips
  • 4 tbsp sesame seeds
  • 1 tbsp oil for frying
  • 1 lemons, use only half of the juice
  • 2 carrots, sliced
  • Cream cheese dip
  • 200 g cream cheese
  • 0.5 bunch dill, finely chopped
  • 1 organic lemon, use half of the grated zest and half of the juice
  • 0.5 tbsp Za'atar (spice mix)

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  • Swiss chard

    Cut away the stems and the thick midribs, thinly slice, set aside. Cut the leaves in half lengthwise, blanch in boiling salted water for approx. 1 min., then refresh in ice-cold water. Drain and place on a cloth.
  • Filling

    Heat the oil in a frying pan. Sauté the reserved Swiss chard stems for approx. 15 mins., season and leave to cool. Season the salmon and sprinkle with sesame seeds. Heat the oil in a frying pan, brown the salmon for approx. 2 mins. on each side, drizzle with lemon juice. Place the salmon, carrots and Swiss chard stems on top of the Swiss chard leaves, roll up.
  • Cream cheese dip

    Combine the cream cheese with the dill, lemon zest, lemon juice and za'atar, serve with the Swiss chard and salmon parcels.
  • Serve with:

    Boiled potatoes

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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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