Salmon En Papillote (Low-Fat Version)

A French technique of baking salmon and vegetables in a parcel. Steaming in the parcel locks in the flavour of the ingredients.

Ingredients

Instructions

1. 1

   Season the salmon with salt and pepper. Slice the onion thinly and separate the shimeji mushrooms.

2. 2

   Place the sliced onion in the centre of a sheet of baking parchment. Top with the salmon, shimeji mushrooms, and halved cherry tomatoes.

3. 3

   Drizzle with white wine and sprinkle with thyme. Seal the parchment paper tightly to form a parcel.

4. 4

   Bake in an oven at 200°C for 15 minutes (or alternatively, cook in a lidded frying pan over a low heat for 15 minutes) until done.