500g baby new potatoes, halved or quartered
200g peas, fresh or frozen
2 tbsp chopped fresh flatleaf parsley or mint
Grated zest and juice of 1 lemon
4 tbsp crème fraîche
4 salmon fillets
4 tbsp olive oil
120ml vegetable stock
1. Preheat the oven to 190°C/fan170°C/gas 5. Cook the potatoes in a pan of boiling salted water for 7-8 minutes until tender, then drain.
2. Lay 4 sheets of heart-shaped baking paper on a work surface and divide the potatoes between them, placing them in the middle. Top each with peas, butter, parsley (or mint), lemon zest and crème fraîche. Place a salmon fillet on each pile, season and drizzle with the oil, lemon juice and stock.
3. Bring up the matching sides of the paper and seal each parcel by crimping its edges together, starting with the round end and finishing at the point. Place on a baking sheet and cook for 8-10 minutes until the fish is just cooked, then serve each parcel to be opened at the table.