- 1 carrot, peeled, sliced lengthwise and cut into thin strips
- 1 red onion, finely sliced
- 1 fennel bulb, trimmed and very finely sliced, green fronds reserved
- ½ lemon, finely sliced
- 1 serving olive oil, for drizzling
- 1 serving salt and freshly ground black pepper
- 4 boneless salmon fillets, 150-180g, with skin on
- 4 Tbsp 2hite wine, or stock
- 1 Lebanese cucumber, cut in half lengthwise, seeds removed
- 1 garlic clove, crushed
- 1 tub Greek yoghurt, 160g, or other natural yogurt
- ½ lemon, juice only
- Heat the oven to 220C. Place a shallow baking tray in the oven to heat.
- Place the carrot strips, red onion and fennel bulb slices in a bowl. Drizzle over a little oil and season with salt and pepper. Toss to combine.
- Cut 4 large pieces of foil. Fold each full length of foil in half then in half again to create a double-layered parcel, which helps prevent any juices leaking out during cooking.
- Peel back the second fold of each of the 4 parcels and divide the vegetables among them, place them on 1 side of the fold. Top each pile of vegetables with a piece of salmon. Season salmon. Fold the foil over the salmon and vegetables and seal the 2 side edges of each foil parcel by folding over the foil tightly.
- Sprinkle 1 tablespoon of the wine into each parcel then seal the tops tightly. Place the parcels on the hot baking tray and cook for about 12 minutes for thick salmon fillets. The foil will balloon up too and remember fish keeps cooking once removed from the oven.
- Meanwhile, make the tzatziki – roughly chop about 1 tablespoon of the reserved fennel fronds and place in a small bowl. Grate the cucumber and add with the remaining tzatziki ingredients. Season.
- To serve, remove the salmon from the oven and tear open the parcels being very careful of the steam. Remove each portion of salmon and vegetables to warmed dinner plates. Add a dollop of tzatziki.
Tip: add 3-4 capers to each foil parcel before cooking. If you don't have fennel fronds, use mint leaves.