Salmon and vegetables en papillote

1. Preheat the oven at 180°C. Wash the mint bunch, the zucchinis, the fennel and the spring onions. Cut the zucchinis into slices. Chop the fennel and onions.

2. Remove the mint leaves from the stems. Toss the vegetables over a high heat in a pan with 2 tablespoons of olive oil. Set aside.

3. Cut out 4 rectangles of aluminum foil. Divide the vegetables on the foil and place 1 piece of salmon without skin on the centre on of each rectangle. Season with salt and pepper. Add the lemon juice and mint leaves on top of each salmon. Close up the aluminum foil by folding the edges and bake for 15 minutes.

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