Ingredients 

• 2 x 150g salmon fillets
• 1 lemon
• 1 bunch dill, roughly chopped
• 4 asparagus spears, sliced on an angle
• Cracked black pepper
• 1 bunch watercress
• 200g green beans, trimmed
• 1⁄2 red capsicum, deseeded and sliced
• 1⁄2 yellow capsicum, deseeded and sliced
• 50g black olives

Method 

1. Preheat a barbecue or oven to 180°C.
2. Pat salmon fillets dry with a paper towel and place each onto a large piece of baking paper.
3. Cut the lemon in half and squeeze over the juice from one half.
4. Layer the dill and asparagus slices on top of the fish.
5. Season with cracked black pepper.
6. To make a parcel, fold in right and left sides of the baking paper, then start to roll and fold forward till it is nice and tight.
7. Place on the preheated barbecue or in the oven. It will take 10-15 minutes to cook depending on the thickness of the fish.
8. To check that the fish is cooked, carefully open the parcel to allow the steam to escape, insert a knife and look to see that the flesh flakes away nicely.
9. To make the salad, blanch green beans quickly in a pot of boiling water, then refresh in cold water.
10. Combine green beans with watercress, capsicum and black olives.
11. Serve the fish in its parcel with the watercress salad and lemon wedges.