Looking for a healthy and flavourful way to cook salmon? These Thai Coconut Salmon Parcels are packed with fresh ingredients and infused with the rich flavours of coconut, garlic, ginger, and lime. Cooking the salmon in parchment paper locks in moisture, ensuring each bite is tender and full of flavour. Plus, it’s a fuss-free dish with minimal cleanup!
Why you’ll love these Thai Coconut Salmon Parcels
Easy to prepare – Just layer the ingredients, fold the parchment, and bake.
Packed with flavour – Coconut milk, lime, and chilli give the salmon a delicious aromatic flavour
Healthy and nutritious – Loaded with fresh vegetables and protein-rich salmon.
Minimal cleanup – Cooking in parchment means no messy pans to clean!
Tips for the best Thai Coconut Salmon Parcels
Adjust the Spice: If you’re not a fan of heat, you can skip the red chilli
Swap the Fish: While this recipe calls for salmon, you can easily swap it out for other firm white fish, like cod or haddock.
Increase the Veggies: If you want to bulk up the dish, feel free to add more veggies like capsicum or zucchini.
Macro breakdown for one serving
Calories: 360
Protein: 23g
Carbs: 6g
Fat: 24g
Thai Coconut Salmon Parcels
4
servings10
minutes20
minutesIngredients
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.
Notes
- If you prefer to have plenty of sauce like me, I used the leftover coconut milk from the can, added a dash of fish sauce, and poured it over my rice.
