- 2x 20cm by 30cm pieces of foil
- 2x 20cm by 30cm pieces of baking paper
- 2 Fresh Huon Salmon Portions, skin off
- Fajita spice mix
- 1 lemon, sliced
- 1/2 lemon, juice
- 1 cup cherry tomatoes
- 1/2 cup olives
- 1 red onion
- 1 fennel, sliced
- Handful fresh herbs
- 1 tbsp olive oil
- Pinch of sea salt
Place a piece of baking paper onto the piece of foil and pour oil on top. Layer lemon slices onto the oil. Sprinkle fajita mix over the top of the salmon fillet and place onto the lemon.
Put cherry tomatoes, olives, red onion, fennel, herbs, drizzle of olive oil, pinch of salt and lemon juice on top of salmon.
Place baking paper and foil on top and seal around the edges. Put parcel directly onto the bbq and allow to cook for 6-8 minutes.
Repeat process with the remaining salmon fillet.