Salmon Parcels with Pesto and Wild Rice
Salmon Parcels with Pesto and Wild Rice



  • 250g cooked wild rice and mixed grains or similar
  • 20g pitted green olives, chopped
  • 3 tbsp red pesto
  • 1 lemon, ½ juiced, ½ sliced
  • 10g sliced basil
  • 250g salmon fillets
  • 100g tenderstem broccoli
  • Preheat the oven to 200C. Place a 40cm piece of baking paper on a board. Tip the cooked wild rice mix into a bowl and stir in the olives, pesto, lemon juice and basil. Tip into the centre of the baking paper, and top with the salmon fillets.
  • Spread the salmon fillets with some more pesto and top with the sliced lemon and broccoli. Place a 30cm square of baking paper on top, then fold up the sides to make a tight parcel. Roast in the oven for 25 mins or until the broccoli is tender, then scatter with more basil and serve.
45 mins
2 serving

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