Mediterranean Salmon Parcels

Ingredients:

500g baby potatoes, halved

3 T olive oil

1 t dried oregano

4 x 180g boneless salmon portions

2 t balsamic vinegar

2 handfuls cocktail tomatoes, halved

8 basil leaves, torn, plus extra to serve

Baby capers (optional).

Method:

1. Preheat the oven to 180°
2. In a large bowl, toss the potatoes with 1 T of the olive oil, ½ t of the oregano and a generous pinch of salt and pepper.
3. Tear off 8 large pieces of foil (about 30cm), double them up, and add one-quarter of the potato mixture to each. Wrap the foil over the potatoes, pinching the foil to seal.
4. Place the foil parcels in the oven and cook for 20-30 minutes, or until the potatoes are soft and can be pierced easily with a fork.
5. Meanwhile, combine the remaining 2 T of olive oil, the balsamic vinegar, the remaining ½ t of oregano and ½ t of salt in a bowl. Add the salmon and turn to coat both sides.
6. Carefully remove each foil packet from the oven, and when cool enough to handle, open and top the potatoes with the salmon. Add the tomatoes, capers and basil.
7. Reseal the foil parcels, not too tight as heat needs to circulate, and return to the oven for about 10-15 minutes, or until the salmon is cooked.
8. Serve with an additional glug of balsamic vinegar and more fresh basil.

Serves 4.

Recipe adapted from delicious.com.au.

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