INGREDIENTS

For the sauce:

4 tbsp. butter, melted
2 tbsp. honey
1 tbsp. chilli powder
3 cloves garlic, minced
½ tsp. salt

For the parcels:
4 salmon fillets
1 courgette, chopped
1 aubergine, chopped
1 red onion, chopped
salt & pepper
4 lime wedges, for serving

METHOD

Preheat the oven to 220°C

Place the sauce ingredients into a small bowl, whisk together and set aside.

Season both sides of the salmon filets with salt.

Add the courgette, aubergine and red onion to a medium bowl and season with salt and pepper.

Lay four pieces of kitchen foil on a flat surface, big enough to hold the salmon and vegetables. Divide the vegetables equally between each piece of kitchen foil, placing the vegetables on one half of the foil, close to the centre. Next place a salmon filet on the other half, close to the centre. Drizzle the salmon and vegetables with the sauce. Then fold and seal the edges of the foil to create a salmon parcel.

Place the parcels onto a baking sheet and cook in the oven for 12-15 minutes, until the salmon has cooked through and vegetables are tender.

Serve each parcel with a wedge of lime.