Our Favourite Recipes
Salmon & New Potato Parcels with Tomato & Olive Intenso

Salmon & New Potato Parcels with Tomato & Olive Intenso

Fancy fish for dinner? This recipe is so simple to make, yet tastes and looks stunning. The secret is wrapping everything in greaseproof paper parcels, so all the flavours and succulence are locked in together.
Profile Serves: 4
Icon/Time On the table in: 20 mins
Dairy Free
Gluten Free
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Buon Appetito


  • Olive oil for greasing
  • 350g potatoes, scrubbed and very thinly sliced (we love using Albert Bartlett's Rooster Potatoes)
  • Salt & black pepper to taste
  • 4 fillets salmon, skinless
  • 190g jar Sacla’ Tomato & Olive Intenso
  • 1 heaped tbsp. Itailan flat-leaf parsley, roughly chopped


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Cut greaseproof paper into squares and oil it
  3. Lay potatoes in middle of squares and season. Place the salmon on top and spoon over the Sacla’ Stir-in
  4. Fold the top of paper over a couple of times to close tightly and seal in cooking juices
  5. Bake salmon parcels on middle shelf of the oven for 10-12 minutes or until salmon is cooked through and potatoes are tender
  6. Place parcels on warm dinner plates, open up, and scatter with parsley
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