- Pre-heat fan oven 190ºC
- Take a sheet of tin foil and fold in half, then unfold the foil
- On one side of the foil place a sheet of greaseproof paper
- Spread half the softened butter over the greaseproof paper
- Sprinkle over the butter half of each: chopped dill, lemon zest and fennel seeds
- Take one salmon portion and cut it in half (lengthways)
- Season the salmon with salt & pepper then lay the two slices of salmon on top of the butter, side by side
- Pour 1 tbsp of white wine and squeeze of lemon juice over the salmon
- Fold the other half of the tin foil back over the salmon then crimp the edges of the foil together to make a sealed bag
- Repeat steps 2-9 with the second sheet of tin foil
- Place both sealed bags onto a baking tray and place in the centre of the oven. Bake for 12 minutes
- Open the bags making sure the salmon is piping hot
- Spoon the cooking liquor back over the salmon and serve. Pair with herby boiled potatoes and sautéed vegetables
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