Salmon En Papillote (in baking paper)

• 600 grams salmon, cut into 4 pieces
• 1 small zucchini, thinly sliced
• 1 fennel bulb, thinly sliced, reserved green for garnish
• 2 lemons, thinly sliced
• 4 teaspoons The Spice Club Fish spice mix
• 4 teaspoons extra virgin olive oil
• Salt and pepper to taste
• Baking paper
• Your favorite side dish, for example fried potatoes

Step 1: Preparing the Ingredients

• Preheat the oven to 200°C.
• If you are serving a side dish, start preparing it according to the instructions on the package.
• Slice the zucchini and fennel thinly. Reserve the green tops of the fennel for garnish.
• Cut the lemons into thin slices.

Step 2: Preparing the Packages

• Cut four large pieces of baking paper, each approximately 30x40 cm.
• Place a portion of salmon in the center of each piece of baking paper.
• Divide the sliced ​​zucchini and fennel evenly over the salmon pieces.
• Place 2-3 lemon slices on top of each salmon fillet.
• Sprinkle 1 teaspoon of The Spice Club Fish spice mix over each serving.
• Drizzle each salmon fillet with 1 teaspoon of olive oil.
• Season with salt and pepper.

Step 3: Folding the Packages

• Fold the baking paper over the salmon and vegetables to make a parcel. Start with the long sides and fold them over each other twice to create a tight closure.
• Fold the short sides in and roll up to seal the package.
• Make sure the package is tightly closed so that the steam stays inside during baking.

Step 4: Bake in the Oven

• Place the parcels on a baking tray.
• Bake the salmon and papilotte in the preheated oven for 15-20 minutes, depending on the thickness of the salmon. The salmon should be cooked through and flake easily.

Step 5: Serve

• Remove the parcels from the oven and place them on plates.
• Open the packages carefully to allow steam to escape.
• Garnish with the green tops of the fennel.
• Serve with your favorite side dish, such as baked potatoes