Salmon Parcels

One portion of salmon fillet per serving
Mixed fresh herbs, chopped (basil, oregano, thyme, parsley, chives)
Sundried tomatoes
Dry white wine
Olive oil
Salt
Freshly ground pepper
Sliced lemon

Take a double-layer oblong of aluminium foil for each serving and place it on the bench. Place a good handful of chopped herbs on one side then place the pin-boned salmon on top (1). Sprinkle with salt and freshly ground pepper and drizzle over a little oil. Pour over a couple of tablespoons of wine and cover the salmon with thinly sliced lemon and two or three sun-dried tomatoes (the soft semi-dried variety).

Fold over the foil from one short side to the other then fold over each of the three oven sides two or three times to seal (2).

Pre-heat the oven to 200C and bake the salmon parcels for 15 minutes. Allow to stand for a couple of minutes before serving.

Delicious with a scalloped potato dish and fresh green beans.