Light & Creamy Salmon Parcels

February is 'heart health month', which is what inspired me to write this blog. It is recommended to eat fish twice a week, one of which is oily. Oily fish tends to be the darker coloured fish such as mackerel, salmon, fresh tuna, sardines and pilchards (as opposed to cod and haddock etc).

Oily fish contains essential fatty acids (omega 3) which are fantastic for your heart health. The body can't make 'essential' fatty acids which is why we have to get them from our diet.

I love to experiment with cooking fish and wanted to share my favourite salmon dish with you all.. it's light, creamy and so so good for you! Eat more fish & carry on :)

So, to make my Light & Creamy Salmon Parcels you will need:

To Serve 1: A Salmon fillet, 1/2 courgette, 2 tbsp of frozen peas,
50g 'light' cream cheese and baby potatoes to serve

The first steps:

Pre-heat oven to ~200 degrees C or Gas mark 6 and cut a sheet of baking parchment (paper) into a square (30cm x 30cm should do). Once washed, slice 1/2 courgette with a vegetable peeler (the same one you use to take the skin off carrots) into a pile in the middle of the paper, then add 1-2 tablespoons of frozen peas. Top the vegetable pile with a salmon fillet and spread approx 2 tablespoons of (extra) 'light' cream cheese on top of the salmon (season with lemon zest/chilli flakes if desired).