To prepare this salmon recipe, place a sheet of parchment foil on your working bench.

Drizzle some extra virgin olive oil over the top of the foil.

Cut up the asparagus stalks and fennel into short strips and the cherry tomatoes, in half.

On one side of the foil, leaving room to curl up the sides later on, place the asparagus, fennel and cherry tomatoes on the parchment foil along with a small sprinkle of capers.

Grate some fresh lemon rind over the top of the vegetables and add salt and pepper.

Place the salmon fillet over the top and add a handful of fennel leaves on top along with some fresh thyme, another small sprinkle of salt and pepper and a little more rind.

Place the two slices of lemon on top for the perfect finish.

Fold the other half of the parchment foil over the top and seal all of the edges by curling them inward, making sure to leave no room for air to get inside.

Place the parcels in the a pre-heated oven for 20 minutes at 180 degrees celcius.