Preparation time: 5 minutes
Marinading time: overnight
Overall cooking time: 30 minutes
2 x l50g chunky fresh Salmon fillets, skin on, scales & bones removed
1 jar Bay Tree dill & mustard sauce
2 handfuls of green beans
Cover the salmon pieces in the dill & mustard sauce (keeping 2 tablespoons back in the jar) and place in a dish & cover with cling film. Place in the refrigerator for a few hours or for a stronger flavour leave overnight.
Preheat your oven to 200°C/400°F/gas 6.
Trim your beans by cutting off the stalk ends but leave the wispy tips on.
Put the beans into a large pan of boiling water with a pinch of salt and cook for 3 to 4 minutes.
Get yourself just under a metre of kitchen fo il and fold it in half to give you two layers.
Drain and put half of the green beans in the middle of the foil.
Lay a salmon fillet, skin-side down, across the beans and spoon over a tablespoon of the remaining dill & mustard sauce on top.
Pull the foil edges together and scrunch them up to seal the parcel.
Repeat these steps to make your second salmon fi llet parcel and place both foil parcels on a baking tray.
Put the baking tray into your hot oven and cook for 15 to 20 minutes, depending on the size of your fillets.
Remove the tray from the oven and let it stand for a minute before carefully unwrapping and checking that the salmon is cooked through.
Either serve the foil parcels on plates as they are. or carefully unwrap them before serving.
Excellent served with new potatoes.