I made a baked salmon and leek parcel with BBC Good Food’s recipe – and here is what I learned.

While the original recipe requires dill, I didn’t have any in my cupboard so I substituted the herb for tarragon, which works just as well.

And when it came to serving the dish, I had taken my fish out of the baking paper parcel, but for a more appealing look, definitely do serve the fish in the parcels.

Wanting to serve my dish with a side dish of grains, this dish could be served on its own, with new potatoes or anything else you desire.

Taking only half hour to be ready to eat, this is a super easy salmon dish that tastes perfectly creamy.

Method

Heat oven to 200C (180C fan/gas six). Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on a baking sheet.

Put the leeks in a pan with six tablespoons of water, cover and bring to the boil.

Cook for five mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, one tablespoon of dill and some seasoning.

Spoon the creamy leeks into the middle of the parchment papers and place a salmon fillet on top.

Sprinkle over the lemon zest on each salmon fillet with a squeeze of juice, then scatter over the capers and the remaining one teaspoon of dill.

Fold over the parchment papers over the fish and bake in the oven for 12 to 15 minutes.

Once cooked, tear open the parcel and serve with lemon wedged and wilted spinach.