Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Heat oil in a non-stick frypan over medium-low heat. Add onion, fennel, garlic, lemon zest, some salt and pepper and 1 tablespoon water and cook for 8-10 minutes until soft and light golden.

• 3.
  Divide fennel mixture among four 30cm squares of baking paper. Top with salmon, thyme, tarragon and lemon juice. Carefully fold edges of paper together to form well-sealed parcels. Place on a baking tray, seam side down. Bake for 8 minutes until salmon is cooked through.
• 4.
  Meanwhile, steam the broccolini and sugar snap peas for 3-5 minutes until the vegetables are tender.
• 5.
  Place the salmon parcels on plates, then open the parcels and serve with the steamed vegetables.