Salmon en papillote with green beans

Method

Preheat your oven to 200°C. Trim the green beans and blanch them in salted boiling water for 3 to 4 minutes until just tender; they'll finish cooking in the parcel. Drain and set aside.

Tear off a piece of parchment paper roughly 40 cm square and fold it in half. Open it out and layer the green beans on one half, leaving a 3 cm border. Season the salmon fillet and lay it skin-side down on top of the beans. Slice the lemon thinly, arrange the slices over the fish, and tuck the dill sprig alongside. Season again lightly.

Fold the parchment over to enclose everything and crimp the edges firmly, working from one corner around to the other in overlapping pleats; poaching in its own steam is the goal here, so seal it properly. Place the parcel on a baking tray and bake for 12 to 14 minutes, until the parchment puffs slightly and the salmon is opaque and just cooked through when you peek inside.

Slide the whole parcel onto a plate and let it sit for a minute before opening; the steam will be fierce. Serve the salmon and beans with their cooking juices poured over.