Herbed Salmon & Avocado Parcels
Nutritional Information
Baked salmon fillets wrapped with sliced avocado and fresh dill. No added oils — the salmon's natural fat keeps the fish moist while lemon and herbs brighten the plate. Strongly keto and whole-foods based.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs raw wild salmon fillets (two 170 g portions total)
- 7 ozs ripe avocado (about 1–2 medium)
- 5 5/8 ozs asparagus spears
- 1 1/8 ozs fresh lemon juice (from ~1 lemon)
- 1/3 oz fresh dill, chopped
- 2 cloves garlic, thinly sliced
Preheat oven to 200°C (390°F). Slice avocado thinly and set aside.
Lay out two pieces of parchment. Place salmon fillets on each, season with lemon juice, dill and garlic slices.
Top each fillet with avocado slices and a few asparagus spears. Fold parchment into parcels and seal.
Bake parcels on a sheet for 12–15 minutes until salmon is opaque and flakes easily. Serve warm.
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