date:Aug 23, 2013
Ingredients
4 (about 180g each) salmon fillets
12 chat (small coliban) potatoes, halved
1 tbs extra virgin olive oil
1 tbs white wine vinegar
200g green beans, topped, halved
1 x 250g punnet cherry
tomatoes, halved
60g baby spinach leaves
1 tbs drained capers
Freshly ground black pepper
Lemon wedges, to serve
Method
1. Preheat oven to 180C. Cut four 40cm-diameter discs from non-stick baking paper. Place 1 salmon fillet on 1 half of each paper disc. Fold the discs in half to enclose the sa