Parchment Salmon with Julienne Vegetables

Name: Parchment Salmon with Julienne Vegetables
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: International
Ingredients: 300 g Baby potatoes sliced the thickness of a pound coin; 1 Courgette cut julienne; 1 Carrot, cut Julianne; 1 Leak, thinly sliced; 1 Lemon; 2 Salmon steaks; A bunch Chives and parsley finely chopped; Baking parchment

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Cook: 30 mins

Serves: 2

Main Course

Ingredients

300 g Baby potatoes sliced the thickness of a pound coin
1 Courgette cut julienne
1 Carrot, cut Julianne
1 Leak, thinly sliced
1 Lemon
2 Salmon steaks
A bunch Chives and parsley finely chopped
Baking parchment

Accompaniment

Description

A full on taste salmon dish packed with vegetables and cooked in its own juices.

Method

1
Heat the oven to 200°C. Cut two large rectangles of baking parchment twice the size of the baking sheets. Fold the baking sheets in half and oil lightly on one side.
Parboil potatoes for five minutes and let dry.
Spread the potatoes on each of the parchment sheets, top with the julienne veg. Place the salmon on top, season with salt-and-pepper and top with the chopped herbs and squeeze of lemon.

Fold over the sides of the parchment a few times pressing on the creases to make sure there are no gaps and bake in the oven 30 to 35 minutes