- 2 140g Fresh Huon Salmon portions
- 1 Lemon - Sliced (3 slices per fillet)
- 2 Sprigs of Dill
- 2 tbsp Olive Oil
- 1/4 Cup Kalamata Olives - chopped
- 1/4 Baby Fennel - Sliced
- 1/2 Cup Cherry Tomatoes - halved
- Sea Salt
- Black Pepper
Pre heat oven to 180 degrees.
In a mixing bowl combine fennel, cherry tomatoes and olives , drizzle a little olive oil.
Place sliced lemon in the middle of the baking paper.
Place Huon Salmon on top of the lemon.
Place the dill on top of the fish and pour the fennel mixture on and around the salmon.
Drizzle some olive oil.
Create a parcel by grabbing four corners and bring together before tying off.
Place in the oven for 8-10 minutes depending on the size of the fillet.
Remove from the oven and allow to rest before cutting the bag with scissors.