I like getting vegetables which I never really eat, for a change and also to experiment, a few posts ago it was aubergine, and for yesterday’s meal it was celeriac.

Being a lover of fish lover for now and forever, I also swiped up some salmon fillets from the fishmonger (or poissonier/ère) because you know I love my lemon-y salmon, and decided to put together two tastes which I hadn’t yet tried to create this pretty spring-time dish.

I’m a big fan of wrapping things up in parcels, as it just cooks whatever’s inside so beautifully. A meal which I loved to cook when I lived in England and before going gluten-free, was salmon on a bed of cherry tomatoes and courgettes, baked in a parcel in the oven, before being served with olive-y cous cous, and every time the salmon would come out so well, so I’ve kept the same method I used back then and substituted the cous cous for oven-roasted roots.

I served this for four last night and happily, as it’s fish, the cooking process doesn’t take that long, it’s the cutting of the celeriac which you need to set aside time for!

4 fillets of salmon
1 lemon
Drizzle of extra virgin olive oil
750g of mixture of ½ celeriac, ½ parsnip and 2 carrots, cut into chunky strips
150g of halved cherry tomatoes
1 sprig of fresh thyme
2 cloves of garlic, finely sliced
2 shallots, finely sliced
I had about 150g of spinach which needed using so I’ve added it to the recipe
Freshly cracked black pepper
100ml dry white wine

– Preheat the oven to 180 degrees.
– In a large baking tray, lay out your chopped vegetables before drizzling over your olive oil and seasoning with pepper, I personally didn’t add any more seasoning than that, as the parsnips and celeriac are already pretty packed with flavour.
– Turn the vegetables so they’re all well-seasoned, and put into the oven for 25-30 minutes.
– Lay out 4 pieces of baking parchment, big enough to fold twice-over at the top.
– Lightly pierce the salmon, sprinkle over the thyme leaves before squeezing over the lemon.
– Lay the tomato halves in rows down the middle of each piece of baking parchment.
– In a frying pan, add a teensy bit of oil, before add the garlic and the shallots.
– After about a minute, add the wine and wait until about half has evaporated before taking off the heat.
– Equally distribute half garlic and shallots sauce sauce over the bed of tomatoes before placing the salmon fillets on top and pouring the over the rest of the garlic wine sauce.
– Fold the parchment twice over the fillets, before making space for them between the root vegetables, and letting them cook for approximately 7-10 minutes.
– When it’s reaching the end of this time, with roughly 100ml boiling water, wilt the spinach and drain.
– Lay the vegetables out onto a warm dish; scatter the spinach on top before removing the salmon and tomatoes from the bags, and placing them on the vegetables, and tuck in.

I’ve still got half a celeriac and parsnip which deserves a good main course or side dish to be a part of, trouble is I can’t find many recipes which don’t contain lactose, what you recommend?