Scottish salmon en papillote

Inverness-based blogger, Susan, from Mess in the Ness @susan_barrie, is a self-confessed foodie, keen baker, budding photographer, and local adventurer. Her blog is a collection of foodie and travel adventures around (but not limited to) the Scottish Highlands.

Susan has risen to the challenge to create a delicious French-inspired recipe which translates as ‘Salmon in a parcel’, a classic French method of oven-steaming salmon fillets alongside vegetables, herbs and other ingredients. It is an inexpensive and low effort way of impressing guests. Susan’s recipe uses simple ingredients to allow the salmon flavours to shine through and is served with boiled baby potatoes rolled in fresh parsley, green salad leaves and some homemade Dijon mayonnaise. Bon appetit!

Ingredients to serve 4
4 salmon fillets (weighing between 150-200g each)
1 onion
1 lemon
Sea salt and black pepper, to season

Equipment
4 rectangles of baking paper or foil (at least 7×11 inches each or big enough to wrap around your fillet)
Oven-proof dish

Method
Preheat the oven to 200 degrees (180 degrees in a fan-assisted oven/Gas Mark 4) and set the shelf to the middle of the oven.

On a chopping board, peel and cut the onion in half. Then, slice the onion halves thinly. Slice the lemon into thin rounds.

In the oven dish, lay the baking paper rectangles flat and add pieces of onion and lemon slices in the middle. Lay the salmon fillet on top.

Season with sea salt and black pepper then pull up the sides of the baking paper to create a pouch. Secure by folding a crease in the paper. Cook in the oven for 20 minutes.

Serve with your choice of accompanying vegetables or salad.