Salmon baked in parchment with asparagus and potatoes

Fold a large sheet of parchment in half, crease it, and cut a half circle from the folded side so it opens into a heart shape, tapering at the bottom.

Drizzle the parchment with oil and spread it over both sides completely.

Lay the salmon fillet in the middle of the half circle just past the fold, with the blanched asparagus and boiled potatoes beside it.

Season with spices, salt generously, add fresh herbs if you have them and drizzle with extra virgin olive oil.

Fold the other half over and crimp from the rounded side towards the point, folding up half an inch to an inch of paper at a time and creasing each overlap very firmly.

Make three or four final firm folds at the pointy end and tuck the last inch or two under, so the packet holds air.

Put the packets on a sheet pan and bake in the centre of a preheated 400 degree oven 15 minutes, without opening the oven; they puff up.

They deflate as soon as they come out; let them sit five minutes to keep steaming and finish cooking in the parchment.

Cut and tear the centre open so the juices stay in the package, and finish with fresh lemon, a light mustard aioli and micro red mustard greens.