Ingredients:
2 x salmon fillets (approximately 125g each) small bunch fresh coriander, roughly chopped 1 garlic clove, finely chopped 1 red chilli pepper, finely chopped pinch sea salt 1 lemon, cut into quarters
SERVES 2

Method:
Preheat oven to 170˚C/350˚F.
Place a large sheet of foil on a baking tray (enough to wrap around the fish).
Place the salmon on the tray.
Sprinkle on the coriander, garlic, chilli and salt.
Squeeze the juice of 2 lemon wedges over the salmon. Place the other 2 wedges on the tray.
Gently wrap the foil around the salmon and seal into a parcel.
Cook for 20 minutes or until the salmon is cooked thoroughly (the flesh should be a pale pink colour).
Store any leftover salmon in an airtight container and refrigerate for up to 2 days