This is a classic recipe but a great one. I love opening the parcels and getting hit by the aroma. This way of cooking fish tends to keep it soft and moist.

When teaching my pupils loved doing this and for a few it was the first time they’d eaten fish let alone cooked it.


2 salmon fillets
2 courgettes/zucchini, halved lengthwise and thinly sliced
1/4 red onion, thinly sliced
1 tsp fresh dill, chopped
2 slices lemon
1 tbsp fresh lemon juice
Extra virgin olive oil, for drizzling

Salt and freshly ground pepper

1. Preheat the oven to 175c/350f

2. Prepare two large pieces of parchment paper by folding them in half to crease. Then open the papers and lay at.

3. On one side of the crease, place half of the zucchini, red onion, dill, and one lemon slice. Drizzle with olive oil and sprinkle with salt and pepper. Place a salmon fillet on top and drizzle with the lemon juice. Season with salt and pepper. Repeat with the second piece of parchment paper and remaining ingredients.

4. Fold the parchment paper over the salmon to close, making a half-moon shape. Seal the open sides by folding small pleats in the paper.

5. Place the parchment packets on a rimmed baking sheet and bake for 15-20 minutes until the salmon is opaque. Serve warm with green beans or asparagus.

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