INGREDIENTS:
For 2 portions:
• 2 x 6oz salmon fillet
• 1 Yukon gold potato, thinly sliced
• 12 stalks of asparagus, cut in half
• 1 small red onion, thinly sliced
• 4 tsp Pete’s Own extra virgin olive oil
• 1 lemon, thinly sliced
• Fresh parsley, for garnish
• Fresh thyme, for garnish
• Salt & pepper, to taste
• Parchment paper

PREPARATION:
Preheat oven to 375°F. Cut a large oval of parchment paper.

Blanch potatoes in boiling water for 10 minutes. Place a thin layer of potato on one side of the parchment. Cover with sliced red onion and asparagus. Drizzle with 1 tsp olive oil, sprinkle with salt/pepper and parsley. Put salmon on top of veggies and drizzle with other 1 tsp olive oil and salt/pepper. Top with lemon slices and thyme.

Fold other half of parchment over the ingredients and pinch/fold in the edges until the packet is completely closed. Bake in centre of oven for 14 minutes.
Once cooked, open top of packet and serve immediately in the paper.

*Can swap for any other preferred combinations of veggies, herbs, and oils.

Recipe by Natalie Williams, 2023 Spring & Bloom Customer Contest Winner