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

Cook Time 20 minutes

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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.