Ingredients
• 4 (about 180g each) salmon fillets
• 12 chat (small coliban) potatoes, halved
• 1 tbs extra virgin olive oil
• 1 tbs white wine vinegar
• 200g green beans, topped, halved
• 1 x 250g punnet cherry
• tomatoes, halved
• 60g baby spinach leaves
• 1 tbs drained capers
• Freshly ground black pepper
• Lemon wedges, to serve
Method
1. Preheat oven to 180°C. Cut four 40cm-diameter discs from non-stick baking paper. Place 1 salmon fillet on 1 half of each paper disc. Fold the discs in half to enclose the salmon. Fold over the edges to seal the parcels. Place the parcels on 2 baking trays. Bake in preheated oven, swapping trays halfway through cooking, for 10-12 minutes or until parcels puff and salmon flakes when tested with a fork. Remove from oven.
2. Meanwhile, cook the potato in a large saucepan of boiling water for 15 minutes or until tender. Drain well. Place in a large heatproof bowl. Place the oil and vinegar in a screw-top jar and shake until well combined. Drizzle the potato with dressing and gently toss to coat.
3. Place the beans in a large heatproof bowl and cover with boiling water. Set aside for 3 minutes or until bright green and tender crisp. Drain well. Add the beans to the potato mixture along with the tomato, spinach and capers, and gently toss to combine. Divide the salad among serving plates. Top with the salmon and season with pepper. Serve immediately with lemon wedges.
