Thai Coconut Salmon Parcels
A healthy, no-fuss way to cook salmon with maximum flavour. These Thai coconut parcels lock in moisture while infusing the fish with coconut, ginger, garlic, and lime. Everything steams together in baking paper, leaving you with tender salmon, perfectly cooked veggies, and almost no cleanup — ideal for busy weeknights.
Serves
4
Prep time
10 minutes
Cooking time
20 minutes
Ingredients
- 4 x salmon fillets
- 4 cups spinach leaves
- 200g green beans
- 4 garlic cloves, finely chopped
- 1 small knob of ginger, finely chopped
- 1.5 cups coconut milk (4 tbsp per parcel)
- 2 tbsps fish sauce
- 1 red chilli, finely sliced
- Fresh coriander, for garnish
- Juice from 1 lime
- Salt and pepper
To serve:
- Cooked white rice
Directions
- Preheat your oven to 200°C
- Cut 4 large squares of baking paper, one for each salmon fillet.
- Layer 1 cup of spinach leaves on each square of paper.
- Top with 50g of green beans on the spinach in each parcel.
- Place a salmon fillet on top of the veggies and season with salt and pepper.
- In a small bowl, combine the coconut milk and fish sauce.
- Spoon 4 tablespoons of the coconut milk mixture over each salmon fillet.
- Sprinkle with garlic, ginger, and red chilli, then garnish with fresh coriander. Squeeze the lime juice over the top.
- Fold the baking paper around the fish to seal the parcels.
- Arrange the parcels on a baking tray and bake for 18-20 minutes, or until the salmon is cooked through.
- Serve with rice and drizzle the remaining coconut milk over the top.
Ingredients
- 4 x salmon fillets
- 4 cups spinach leaves
- 200g green beans
- 4 garlic cloves, finely chopped
- 1 small knob of ginger, finely chopped
- 1.5 cups coconut milk (4 tbsp per parcel)
- 2 tbsps fish sauce
- 1 red chilli, finely sliced
- Fresh coriander, for garnish
- Juice from 1 lime
- Salt and pepper
To serve:
- Cooked white rice
Directions
- Preheat your oven to 200°C
- Cut 4 large squares of baking paper, one for each salmon fillet.
- Layer 1 cup of spinach leaves on each square of paper.
- Top with 50g of green beans on the spinach in each parcel.
- Place a salmon fillet on top of the veggies and season with salt and pepper.
- In a small bowl, combine the coconut milk and fish sauce.
- Spoon 4 tablespoons of the coconut milk mixture over each salmon fillet.
- Sprinkle with garlic, ginger, and red chilli, then garnish with fresh coriander. Squeeze the lime juice over the top.
- Fold the baking paper around the fish to seal the parcels.
- Arrange the parcels on a baking tray and bake for 18-20 minutes, or until the salmon is cooked through.
- Serve with rice and drizzle the remaining coconut milk over the top.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
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Dinner
Weeknight dinners
30 minutes or less
Bakes & Trays
Seafood
Asian