Salmon in parchment

Fold a sheet of parchment in half, crease, and cut a half circle tapering at the bottom so it opens to a heart shape.

Oil both sides of the parchment completely.

Set the salmon in the middle of one half, just past the fold, with asparagus boiled one minute and boiled potatoes; season with the dry rub, salt generously and drizzle with extra virgin olive oil.

Fold over the other half and crimp from the rounded end to the point, overlapping, folding and creasing tightly so it holds air; finish with three or four firm folds and tuck the tail under.

Set on a sheet pan and bake in the centre of a preheated 400F oven 15 minutes; the parcels puff.

Rest 5 minutes so the fish keeps steaming in the parchment.

Cut open the centre and tear it back so the juices stay in; finish with lemon, mustard aioli and micro red mustard greens.