(photos Simon Lambert)

4 x 180g -200g fillet salmon

2 tsp olive oil plus 2 tablespoons

Salt and freshly ground black pepper

2 shallots, finely sliced

2 tablespoons fresh lemon juice

1 bulb fennel, sliced thinly, with 1 Tbsp leaves

serves 4

Preheat the oven to 200C.

Place a salmon fillet, oiled side down, atop a sheet of foil. Spoon the fennel mixture over the salmon. Fold the sides of the foil over the fish and shallot mixture, covering completely; seal the packets closed like a parcel.  Place the foil packet on a baking tray. Repeat until all of the salmon has been individually wrapped in foil. Bake until the salmon is just cooked through, about 15-20 minutes. Using a large metal spatula, transfer the foil packets to plates and serve wrapped in foil, it will go well with the potato salad recipe.