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Salmon Pastry Parcels with Asparagus and Baby Carrots


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Rate this recipe 3.4/5 (128 Votes)
Salmon Pastry Parcels with Asparagus and Baby Carrots 1 Picture


  • Filo pastry
  • 2 salmon steaks
  • Sea ​​salt, pepper
  • Olive oil
  • 1 bunch asparagus
  • 1 bunch small carrots
  • 20g butter
  • 1 pinch of turmeric
  • 1 orange
  • 30cl of cream
  • 1 tbsp granulated sugar
  • 4 dill leaves


servings 4
Level of difficulty Difficult
Preparation time 45mins
Cooking time 30mins
Cost Average budget


Step 1

Steam the salmon steaks with the dill for 2 to 3 minutes depending on their size. They should only be half cooked. Take them out and leave to cool.

Preheat the oven to 180°C. Roll the pastry out and cut it into enough sheets to wrap around the salmon. Brush with oil on both sides and place the salmon inside.

Wrap the salmon in, making small rolls. Place in the oven on baking paper for 5 minutes until brown and crispy.

Step 2

Peel and cut the asparagus. Cook in steamer for about 8-10min, leaving them a little crunchy. Peel carrots, but leave some of the greens on. Wash well!

Put them in a saucepan with the butter, granulated sugar and cover with water. Bring to a boil, then simmer about 15 to 20 minutes.

In a frying pan, heat a drizzle of olive oil, add the asparagus and carrots. Add turmeric, deglaze with the juice of the orange, salt and pepper. Let reduce, then add the cream. Mix all well.

Serve the vegetables, adding the crispy salmon parcels. Garnish with dill leaves and large orange zest.

Divide the sauce into 4 small glasses and sprinkle the dish with a dash of turmeric. Serve immediately!!

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