150g frozen peas
2 courgettes (zucchini), trimmed and finely sliced
2 tbsp. olive oil
2 lemons, ½ juiced, the rest cut into wedges to serve
4 salmon fillets, skinned
4 tsp fresh pesto
500g miniature/small potatoes*
10g fresh mint, finely chopped
2. Cut 4 rectangles (30 x 40cm) of non-stick baking paper. Divide the courgettes (zucchini), green beans and peas between each paper, season and drizzle with olive oil and a squeeze of lemon juice. Top with a salmon fillet and spread each piece of salmon evenly with pesto.
3. Loosely fold each paper into a parcel and place on a baking tray or in a shallow roasting tin. Roast for 10-15 mins until the salmon is cooked through and the vegetables are tender.
4. Meanwhile, boil the potatoes for 10 mins, then drain and return to the pan. Toss with the butter and mint.
5. Remove the parcels from the oven and serve with the potatoes* and lemon wedges.
From an original recipe here
More to read about swede/rutabaga here
All the best Jan