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Paper-Baked Salmon with Kale & Yoghurt Sauce
Savour the unique taste of salmon and the rich flavour of Kale mixed with yoghurt in this powerhouse dish. It only takes about 40 minutes to prepare this succulent dish for twelve.


  • 1 tsp mustard seeds

  • 300g kale, stems removed, leaves torn into 5cm pieces

  • 8 baby chat potatoes, unpeeled, very thinly sliced

  • 2 medium shallots, very thinly sliced

  • 4 x 180g Huon salmon fillets 1 lemon, thinly sliced, seeds removed

  • 2 tbsp Red Island extra virgin olive oil

  • For yoghurt sauce

  • 1/2 cup Camperdown Dairy Greek Yoghurt

  • 2 tbsp chopped fresh dill

  • 1 tbsp Dijon mustard

  • 1 tbsp prepared horseradish, Sea salt, Freshly ground black pepper


  • 1.

    Preheat oven to 200°C.

  • 2.

    Toast mustard seeds in a small dry fry pan over medium heat until golden and some begin to pop, about 1 minute.

  • 3.

    Transfer to a small plate and let cool.

  • 4.

    Lay 4 large rectangular pieces of baking paper on a work surface.

  • 5.

    Place kale on each sheet; top with potatoes, shallots, then salmon; season with salt and pepper.

  • 6.

    Add the lemon slices and mustard seeds on top of the fish, then drizzle with oil.

  • 7.

    Fold paper over fish and crimp edges tightly to form a sealed packet.

  • 8.

    Place packets on a large on a shallow oven tray lined with baking paper, and bake for 20 minutes.

  • 9.

    For the sauce, whisk yoghurt, dill, mustard, and horseradish in a small bowl.

  • 10.

    Season with salt and pepper.

  • 11.

    Serve the salmon on separate plates still in their parcels, being careful to open them as steam will escape.

  • 12.

    Add yoghurt sauce on the side.


The parcels can be assembled 6 hours ahead and refrigerated. Remove from fridge and bring to room temperature before baking. Check out more of our seafood recipes here.

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