Salmon in a foil packet

• 2 × salmon fillet, about 150 g each
• 150 g courgette, in thin slices
• 100 g cherry tomatoes, halved
• 20 ml olive oil
• 5 g dill, chopped
• 1 × lemon, sliced

Method

1. 1

   Lay aluminium foil double and oil it. Make a bed of courgette slices and tomatoes, then place the fillets skin side down.

2. 2

   Season the salmon with salt and pepper, top with dill and lemon slices and pour over the oil.

3. 3

   Close the foil into a loose packet and place it on the cooler edge of the grill. Cook for 12–15 minutes without turning.

4. 4

   Open the foil carefully. The salmon is done when it flakes apart easily. Serve with the cooking juices and tomatoes.