1 whole side of salmon, scaled, with skin, pin bones removed
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon sea salt flakes
1 tablespoon of fresh thyme
4 lemons, sliced thinly and roasted
1- Cut a piece of baking paper long and wide to encase the salmon when folded over the center and folded up on the ends.
2- Cut a piece of foil paper long a wide to place salmon on, brush with olive oil and place in the center of the baking paper, the reason for this is that the salmon is heavy and has a lot of moistoure.
3- In a small bowl using a whisk mix the mustard and olive oil.
3- Put a heavy frying pan on the stove on high heat and place the lemon slices in it until they are golden brown and have released some of the juice.
4- Position the baking paper on a large baking tray, place the foil on top, and place the salmon in the center of the foil.
5- Brush the salmon with the mustard and olive oil mixture and sprinkle with the sea salt. Place the lemons slices over the salmon fillet along with the caperberries. Sprinkle the thyme flowers.
6- To close, fold the edges of the baking paper over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
7- Bake the salmon for 20 to 30 minutes, or until just cooked through but still moist.
8- Open the parcel and serve immediately.
– You will have some mustard and olive oil mixture left so put new potatoes in a baking dish and pour over this mixture. Mix well and bake until the potatoes are soft. Serve them along with the salmon. The perfect combination.