Open a fragrant parcel at the table. Thinly sliced vegetables cook alongside the fish for a complete, tidy supper.
Ingredients
- 2 salmon fillets, 180 g each
- 1 small courgette, thinly sliced
- 1 lemon, thinly sliced
- 2 tsp olive oil
- 4 sprigs dill
- Salt and pepper
Directions
- Heat the oven to 200°C. Cut two large sheets of baking parchment.
- Divide the courgette between the sheets. Add salmon, oil, seasoning, lemon, and dill.
- Fold the paper over and crimp the edges firmly, leaving room inside for steam.
- Bake for 15–18 minutes. Carefully open one parcel away from your face and check that the fish reaches 63°C; return to the oven if needed.
