Salmon parcels with garlic butter
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Really Garlicky Butter – 125g
2 salmon steaks, about 150g each
100g Really Garlicky Butter
4 tbsp dry white wine
100g asparagus, steamed to serve
Heat the oven to 220˚C/fan 200˚C/Gas 7. Lay each salmon steak on a separate piece of baking parchment, large enough to make a parcel.
Divide the garlic butter between the two pieces of salmon, spreading it over the fish. Spoon the wine over the fish, fold over the parchment to cover the salmon and fold the edges together so the parcel looks abit like a Cornish pasty. Carefully place the parcels on a baking tray and cook for 10-15 minutes. Unwrap the salmon and serve with the steamed asparagus, spooning any buttery juices over the fish and serve immediately.