2 salmon fillets
1 large leek, washed and sliced
70g fresh French beans
50g frozen peas
4 heaped tbsp Low fat crème fraîche,
plus 2 extra tbsp to serve
1 tbsp chopped fresh tarragon
Start by preparing 2 large squares of greaseproof paper measuring approx 40cm each side. Place these on a microwavable plate.
Mix the crème fraîche with the chopped tarragon and a sprinkling of freshly ground black pepper and a pinch of LoSalt in a bowl and set aside.
Pop a fillet of salmon in the middle of each sheet and top with the leeks, French beans and peas.
Now dollop 2 tablespoons of low fat crème fraîche mixture on top.
Pull up the sides of the paper to make a parcel, twisting it at the top. Make sure you leave air circulation space inside.
Microwave on full power for 5 minutes and leave to stand for 5 minutes before serving with an extra dollop of crème fraîche.
If you don’t have a microwave you can wrap in foil instead of baking paper and bake in the oven for 20 minutes at 180˚C. Do not use foil in the microwave.