Salmon en papillote with zucchini

Preparation

• 1 Start by pre heating your oven at 180° Celsius. Then take a mandolin and slice thin strips of green and yellow zucchini, about ten to twelve. Take a lemon and cut it into thin slices.
• 2 Lay out two tin foils and cover them with greaseproof paper and drizzle some olive oil, salt and pepper over it. Now divide your zucchini strips on top of the greaseproof paper and cover with some more olive oil, salt and pepper.
• 3 Now place your salmon filets on top of the zucchini strips and fold the edges of the tinfoil and greaseproof paper so the sides are standing upright.
• 4 Put some lemon slices underneath the salmon and add a tiny bit of white wine. Before putting everything in the oven add some basil leaves, salt, pepper and two crushed walnuts.
• 5 Fold the tinfoil and greaseproof paper until you have a nice and small package with enough room for air, then put it in the oven for 10 minutes.
• 6 Take a pestle and mortar to make the pesto, add some olive oil, the leaves of half a basil plant, some sea salt and a handful of walnuts and start bashing everything together. After this add 50 grams of parmesan cheese, avocado and a few drops of lemon juice and mash everything with a fork.
• 7 Take the salmon out of the oven and serve with some grated lemon zest, fresh basil leaves and some of the pesto.