2 wild salmon steaks , around 150g each

2 tbsp roughly chopped dill

50g organic butter , softened

4 tbsp dry white wine

500g new potatoes , steamed to serve

100g green beans , steamed to serve



Heat the oven to 220C/fan 200C/gas 7. Lay each salmon steak on separate pieces of baking parchment large enough to make a parcel.

Mix together the dill and butter and spread over each salmon steak. Season.

Tip 2 tbsp wine over each fish, fold over the parchment to cover the salmon and fold the edges over to make a parcel.

Cook for 10-15 minutes. Serve with buttered new potatoes and green beans