Salmon baked in parchment (Saumon en papillote)

1. Heat the oven to 200 °C. Cut the carrot and courgette into thin strips and the leek into rings.

2. Prepare four large sheets of baking parchment and pile a little bed of vegetables on each.

3. Place the salmon fillet on the vegetables, season with salt and pepper, drizzle with olive oil and a little white wine.

4. Scatter over the chopped dill and add a few drops of lemon juice.

5. Fold the parchment into a sealed parcel so the steam stays inside and bake on a tray for about 15-18 minutes.

6. Set the parcels on plates and open them at the table so the fragrant steam hits your nose.

Tip: The "papillote" steams the fish in its own vapour with no added fat – light and fragrant. Any seasonal vegetable works. Steamed rice or fresh bread make it complete.