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Ingredients

• 500 g baby potatoes
• 200 g frozen peas
• 2 tbsp mint
• 1 lemon
• 4 tbsp creme fraiche
• 4 salmon fillets
• 1 tbsp olive oil
• 120 ml vegetable stock

Directions

Preheat the oven to 190C/fan 170C/gas 5. Clean and quarter 500 g baby potatoes and then cook in boiling water for 7 to 8 minutes until tender, then drain.

Lay out 4 sheets of foil backed grease proof paper on a work surface and divide the potatoes equally between them, placing them in the middle of each sheet. Divide 200 g frozen peas , 2 tbsp mint (finally chopped), zest of 1 lemon and 4 tbsp creme fraiche . Next place 4 salmon fillets (skinless) one on each pile. Drizzle with 1 tbsp olive oil and the juice from the lemon, and 120 ml vegetable stock .

Bring up the sides of each piece of paper and crimp the edges together to seal the parcels. Place them on a backing sheet and cook for about 15 minutes until the fish is just cooked. Serve immediately.