Baked Salmon Parcels with Dill & Lemon

Ingredients

• 4 salmon fillets, about 180g each, skin on
• 1 lemon, thinly sliced
• 15g fresh dill, roughly torn
• 4 garlic cloves, thinly sliced
• 4 tsp capers
• 4 tsp olive oil
• salt and black pepper
• 400 g new potatoes, cooked and sliced
• 200 g tenderstem broccoli
• 2 tbsp olive oil
• lemon wedges, to serve
• Crusty bread, to serve
• Green salad, to serve

Method

1. Heat the oven to 200°C fan. Tear off 4 large pieces of foil or baking paper, each big enough to enclose a salmon fillet generously with room for steam to circulate.
2. Bring a pan of salted water to the boil and blanch the tenderstem for 2 minutes, until just tender and still vivid green. Drain well.
3. Divide the sliced potatoes and broccoli between the four parcels, drizzle with the 2 tbsp olive oil and season with salt and pepper.
4. Sit a salmon fillet skin-side down on top of the vegetables in each parcel. Layer over the lemon slices, scatter with torn dill and sliced garlic, spoon on a teaspoon of capers and a teaspoon of olive oil per parcel, and season generously.
5. Bring the edges of the foil or paper up and over, folding tightly to seal so the steam stays trapped inside. Place the parcels on a baking tray.
6. Bake for 15–18 minutes, until the salmon is just cooked through and flakes easily under a fork. Bring the parcels to the table and let everyone open their own — the rush of lemon, dill and garlic steam is half the pleasure. Serve with crushed minted peas with a spoon of creme fraiche.