Salmon en papillote with asparagus and new potatoes

Ingredients

For 1 serving

• Salmon fillet140 g
• Asparagus150 g
• Potatoes160 g
• Dill3 g
• Lemon0.3
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: March – May

Method

1. Preheat a conventional oven to 190 °C and put a pan of water on to boil. Wash the new potatoes and halve them, skin on.
2. When the water boils, salt it and cook the potatoes over medium heat for 10 minutes, until almost tender; drain.
3. Meanwhile wash the asparagus, snap off the woody base where it bends and slice the lemon thinly.
4. On a large sheet of baking paper lay the asparagus and potatoes, set the salmon on top and finish with dill, lemon slices, the oil, salt and pepper.
5. Close the parcel by rolling the edges tightly, put it on a baking tray and bake for 18 minutes, until the paper puffs up and the salmon is opaque pink and flaky.
6. Open the parcel carefully, watching out for the steam, and serve with the cooking juices.