These salmon parcels make a great family meal. Cooking in a parcel allows the fish and vegetables to gently steam, locking in all the delicious flavours and nutrients. The fish cooks to the point where it will just begin to fall away in lovely big flakes minimising the risk of overcooking. Seasoned with ginger, lemon and tamari, these were a hit with the family. Some went for the chilli, others decided not to eat it but I’d suggest cooking them in the parcel as it adds a little extra flavour. These would also make a perfect quick lunch. I’ve given enough ingredients to make 4 parcels but the recipe is very easy to adjust to make as many parcels as you like. about 200g carrots about 200g courgette Four 150g pieces salmon fillet, skinned sushi pickled ginger 1 red chilli 4tsp lemon juice 2tsp tamari salt and pepper Preheat the oven to 190ºC. Tear four large sheets of foil, each about 35cm square. Peel the carrots, cut the ends off the courgettes and spiralize into noodles. …