Lemon-Harissa Salmon en Papillote

Method

1. Place your whole unpeeled potatoes and garlic cloves in a large pot of salted water and put on high heat. Boil until they’re soft inside when a fork is inserted – about 8-10 minutes. Drain them in a sink and remove the garlic cloves and set them aside.
2. Preheat your oven to 200c degrees – 180c fan-forced. Once the potatoes are cool, slice them into 1cm disks and do the same to the tomatoes. In a bowl, combine the Harissa with a good pinch of salt and pepper, 2tbsp olive oil, and 2tbsp lemon juice. Add your salmon fillets, ensuring they’re well covered and set aside.
3. Rip off 4 pieces of baking paper and 4 pieces of foil – about 30cm each. Lay your foil pieces down flat, followed by the baking paper. Lay your potato and tomato slices overlapping in the middle of your paper – roughly the same size as your salmon fillet. Lay each potato/tomato bed with a couple of lemon thyme sprigs followed by your harissa-basted salmon fillets. Fold both sides and ends in and fold until nice and tight and secure – this ensures all the flavors and yummy juices don’t escape. Bake for about 12 minutes until the fish is cooked through and is nice and flaky. Leave in their parcels to allow the juices to rest.
4. Serve each parcel on separate plates with a side salad of your choice and enjoy!