Salmon en papillote

Method

• Step 1
  Preheat oven to 200C. Combine the carrot, leek and fennel in a large bowl and season.
• Step 2
  Cut four 40cm pieces of baking paper. Fold each piece of paper in half, then cut into a heart shape and open out.
• Step 3
  Place one-quarter of the carrot mixture on one half of each piece of paper. Top with salmon fillets. Season. Drizzle with oil and lemon juice.
• Step 4
  Fold the paper over to enclose the filling. Starting from one end, crimp and fold along the open edge to form a seal. Place the parcels on 2 baking trays.
• Step 5
  Bake, swapping trays halfway through cooking, for 12 mins or until the parcels puff up from the steam and the salmon is just cooked through.
• Step 6
  Meanwhile, combine capers, lemon zest and reserved fennel fronds in a bowl.
• Step 7
  Place the salmon parcels on serving plates. Open the paper and sprinkle the salmon with the fennel frond mixture. Serve immediately with salad leaves and lemon wedges.