Salmon en Papillote with Lemon & Dill

Ingredients

• 280 g cooked salmon (2 fillets)
• 200 g asparagus
• 150 g cherry tomatoes
• ½ lemon, sliced
• 2 tsp olive oil
• parsley (or dill if you have it)
• 1 g salt

Method

1. Preheat oven to 200 °C.
2. On parchment, layer asparagus, tomatoes; top with salmon, lemon slices and a drizzle of olive oil.
3. Sprinkle with parsley and salt. Fold parchment into a sealed packet.
4. Bake 12–14 min.