Salmon & Spinach Baked Parcels

Salmon fillets baked in foil parcels with wilted spinach and cream cheese — a foolproof, elegant spring dinner that steams itself to perfection with zero mess.

Instructions

1. Preheat your oven to 200°C (180°C fan).
2. Make the filling: Soften the cream cheese with lemon juice, lemon zest, salt, and black pepper.
3. Prep the parcels: Cut four large pieces of foil (or parchment) — each big enough to wrap a fillet generously. Divide the spinach leaves among the four pieces, making a bed for the salmon.
4. Assemble: Place a salmon fillet on each spinach bed. Spoon the cream cheese mixture over each fillet. Season with a little extra salt and pepper.
5. Seal the parcels: Fold the foil over the salmon and scrunch the edges tightly to create sealed parcels. Place on a baking tray.
6. Bake for 15–18 minutes, depending on the thickness of the fillets.
7. Open carefully at the table — the parcels release very hot steam. Serve with new potatoes or crusty bread.