Jamie Oliver Springtime Salmon in a Bag is made with salmon fillets, cooked rice, asparagus, peas, crème fraîche, Dijon mustard, and fresh mint. This recipe creates a fresh, light, and aromatic meal with minimal cleanup. It takes about 25 minutes to prepare and serves 2.
Jamie Oliver Springtime Salmon in a Bag Ingredients
- 1 x 250g packet of cooked rice
- 250g asparagus
- 160g freshly podded or frozen peas
- 1 lemon
- 1 tsp Dijon mustard
- 50g half-fat crème fraîche
- 2 x 130g salmon or trout fillets, skin on, scaled, pin-boned
- 2 sprigs of mint
- Optional: 50ml white wine
- 1 tbsp olive oil
- Sea salt and black pepper
How To Make Jamie Oliver Springtime Salmon in a Bag
- Prepare the Foil Parcels: Tear two 60cm-long sheets of foil, fold each in half, then open like a book.
- Mix the Rice Base: Break up the cooked rice in a bowl. Trim asparagus, slice stalks, and keep tips whole. Add to bowl with peas, lemon zest, olive oil, salt, and pepper. Mix well.
- Assemble the Parcels: Divide rice mix between foil sheets. Mix crème fraîche and mustard, spoon over rice. Season salmon, place skin-side down on top.
- Add Herbs and Seal: Finely slice most mint leaves and sprinkle over salmon. Fold and twist foil edges to seal, adding 25ml wine or water before sealing the last edge.
- Cook the Parcels: Cook one parcel at 200ºC in an air fryer for 15 minutes, or until the salmon is cooked through.
- Serve: Tear open the foil, sprinkle with reserved baby mint leaves, and serve with lemon wedges.
Recipe Tips
- Use Thick Foil: Prevents tearing and seals in moisture.
- Don’t Overcook: Check salmon at 15 minutes to avoid drying out.
- Make Ahead: Assemble and refrigerate a parcel up to 2 days in advance.
- Swap the Veg: Use broad beans, tenderstem broccoli, or baby spinach as seasonal substitutes.
- Add Wine for Extra Flavor: A splash of white wine adds a subtle depth.
What To Serve With Springtime Salmon in a Bag
This dish pairs beautifully with a crisp green salad, herby new potatoes, or a light white wine like Sauvignon Blanc. For a heartier meal, serve with crusty bread.
How To Store Springtime Salmon in a Bag
Refrigerate: Raw foil parcels can be made up to 2 days in advance. Cooked leftovers keep for 1 day in the fridge.
Freeze: Not recommended due to crème fraîche and delicate vegetables.
Springtime Salmon Nutrition Facts
- Calories: 525
- Total Fat: 20.4g
- Saturated Fat: 5.7g
- Carbohydrates: 48.8g
- Sugar: 5.4g
- Protein: 39g
- Sodium: 1.2g
- Fibre: 7.7g
FAQs
Can I use trout instead of salmon?
Yes, trout works just as well and cooks in the same time.
What if I don’t have an air fryer?
Bake in the oven at 200ºC for about 20 minutes.
Can I use fresh rice?
Yes, just cook and cool it slightly before assembling.
Is the skin on the salmon edible?
Yes, it crisps slightly during cooking but can be removed if preferred.
Can I use dried mint?
Fresh mint is best here, but you can use a pinch of dried in a pinch.
Jamie Oliver Air Fryer Springtime Salmon in a Bag
Course: DinnerCuisine: BritishDifficulty: Easy2
servings10
15
minutes525
kcalA fresh, foil-wrapped salmon dish with rice, greens, and zesty crème fraîche mustard, perfect for springtime dinners.
Ingredients
1 x 250g packet of cooked rice
250g asparagus
160g peas
1 lemon
1 tsp Dijon mustard
50g crème fraîche
2 x 130g salmon fillets
2 sprigs mint
50ml white wine (optional)
1 tbsp olive oil
Salt and pepper
Directions
- Prepare 2 foil sheets and fold to make parcels.
- Mix rice, sliced asparagus, peas, lemon zest, oil, and season.
- Divide mix on foil, top with mustard-crème fraîche and salmon.
- Add sliced mint, seal parcels, and add wine or water.
- Air-fry one parcel at 200ºC for 15 minutes.
- Open, garnish with mint leaves, and serve with lemon.
Notes
- Can prepare parcels up to 2 days ahead.
- Use wine or water to steam salmon in the parcel.
- Don’t skip the mustard-crème fraîche—it brings creamy sharpness.
- Ideal for no-fuss meals and easy cleanup.