This is such a fresh and healthy way of cooking.  So simple too.  You pretty much just whack everything in a bag and voila, a beautiful dinner is heading your way.

Ingredients:
– 2 x Wild salmon fillets
– 2 x Banana Shallots
– 1 x Lemon
– Small bunch of chives
– Splash of white wine

Special Equipment:
Baking parchment

Serves – 2

Method:

Step 1 – The prep
Peel and thinly slice the shallots.  Zest the lemon and then thinly slice.  Stack the lemon slices and then chop them in half.  Finely chop the chives.

Step 2 –  The build
Lay out two squares of baking paper approx. 40cm each.  In the centre of each square lay out 2 rows of shallots slightly overlapping so you end up with a base layer of shallots just larger than the salmon fillet.   Place a salmon fillet on each layer of shallots.  Gently press the lemon slices against the salmon fillets so they form a wall down each side.

Step 3 – The pack
Sprinkle each fillet with lemon zest and sprinkle with chives.  Season each salmon fillet and add a splash of white wine to each.  Carefully bring the sides of one of the pieces of baking paper and fold together to form a parcel.  Repeat with the second piece of paper to form 2 parcels.  Place the parcels on a baking tray.

Step 4 – The bake
Bake the parcels at 200 for 20 mins.

Step 5 – The serve
Place each parcel on a plate so that each diner can enjoy the aroma when they open their parcel.  Serve with steamed veg of your choice.