- 3 (weighing about 150g each) salmon fillets, with the bones removed
- 1 tbsp tarragon, chopped
- 1 tbsp dill, chopped
- 1 tbsp parsley, chopped
- 15 cherry tomatoes, halved
- 50 g unsalted butter, cut into 3
- 1 lemon, half sliced and the remaining half cut into wedge
Preheat the oven to 200°C, fan 180°C, gas 6. Make 3 double thickness squares of kitchen foil, large enough to wrap up each piece of fish, and put a salmon fillet in the middle of each.
Scatter with the mixed fresh herbs and halved tomatoes, then season with freshly ground black pepper and top with the butter and halved lemon slices. Scrunch up the foil to enclose the salmon fillets like a parcel, then put on a baking tray.
Bake in the oven for 12 minutes, and then rest for 2-3 minutes before opening. If your salmon is still slightly undercooked, simply re-scrunch the foil parcels and put back in the oven for a further 2-3 minutes.
Take the salmon out of the parcels and serve with the tomatoes and juices spooned over the top. Halve a portion if serving two toddlers.
Cook's tip: If you're serving to children, make sure you carefully check the fish for bones.