Keta salmon and new potatoes cooked en papillote, with samphire and cherry tomatoes

  1. Preheat oven to 180C / 160C fan / gas mark 4.
  2. Bring a pan of water to the boil and cook the potatoes for 10 minutes. Drain well.
  3. Mix together the red onion, tomatoes and samphire with 1 tbsp oil and the lemon zest and juice, and season well with salt and pepper.
  4. Lay out 2 large squares of baking parchment, big enough to house the fish and vegetables, and divide the potatoes between them, keeping to the middle of the paper. You want there to be enough excess parchment around the edge so that you can easily seal the parcels.
  5. Divide the red onion, cherry tomatoes and samphire mix between the paper squares, then nestle the salmon on top. Season well with salt and pepper, then fold or scrunch the parchment paper to seal the parcels and ensure no steam escapes.
  6. Transfer to a baking tray and bake in the oven for 15 minutes until the salmon is cooked through.

What you’ll need:

  • 220g LEAP keta salmon fillets
  • 250g new potatoes, sliced into 1cm rounds
  • ½ red onion, finely sliced
  • 150g cherry tomatoes, halved
  • 90g samphire
  • Olive oil
  • Juice and zest of ½ lemon
  • Salt and pepper
  • Baking parchment