Baked salmon with ribbon vegetables

• 1 x 150g salmon fillet
• 1 large carrot
• 1 large courgette
• 1 lemon, cut in half
• 1 tablespoon fresh parsely, rinsed
• freshley ground black pepper

Pre-heat the oven to 190C,375F, Gas Mark 5 Place a large piece of baking parchment on a baking tray. Top and tail the carrot and courgette. Using a vegetable peeler, peel strips of carrot and courgette and lay them in a pile on the baking parchment.

Place the salmon fillet on top (skin side down), season with some black pepper. Take one half of the cut lemon and cut a couple of slices and lay on top of the salmon. Take the juice from the other half and squeeze over the top.

Take another piece of baking parchment and lay over the top. Roll up the edges to make asealed bag. Place in the oven and cook for 20 minutes.

Remove from the oven and leave to rest for 2-3 minutes. Carefully open the parchment bag. Sprinkle over the parsley and serve straight away.

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