4 salmon fillets 1 lemon, thinly sliced
For the Salsa Verde
4tbsp flat-leaf parsley 1tbsp mint leaves 2tbsp basil leaves 2tbsp capers, drained 2 anchovy fillets in oil, drained 1 clove garlic, 1tbsp Dijon mustard, Juice of 1/2 a lemon 80ml (23/4fl oz) of extra virgin olive oil.
To make the salsa verde, roughly chop the parsley, mint, basil, capers, anchovy fillets and garlic on a chopping board or whizz briefly in a food processor.
Scoop into a bowl and whisk in the mustard, lemon juice and olive oil, adding enough oil to make a paste-like consistency. Season well with sea salt.
Heat the oven to 180°C (gas mark 4). Lay a salmon fillet, skin-side down, on a sheet of lightly greased foil. Top it with a slice of lemon, then season it well with salt and freshly-ground black pepper. Wrap the salmon in the foil, making an air-tight seal. Repeat with the remaining fillets.
Place the wrapped fillets on a baking tray and bake in the preheated oven for 10 minutes. Open each parcel and lift off the skin from the fillet, if desired.
Serve the salmon with the salsa verde, steamed potatoes and a mixed green salad