• 150g King Salmon

  • ½ onion (sliced)

  • 2tbs olive oil

  • 1 shallot (sliced)

  • ½  head broccolini

  • 2 baby fennel (sliced)

  • saffron (pinch)

  • 6 cherry tomatoes ( halved)

  • lemon juice


  1. Remove King Salmon from refrigerator and allow to come to room temperature in its own time. 

  2. In a cold pan start with the olive oil, onion & shallot with a pinch of salt and leave over a medium heat. When transluscent in colour add the sliced brocoli, fennel, pinch of saffron and the tomatoes. Cook for 2 mins until softened.

  3. Place salmon on greaseproof paper, season and place vegetables on top. Fold paper in half and finely fold edges, so that no air escapes. Place on barbecue or in oven for 7 – 8 minutes. Open carefully.