1. Preheat oven to 180°C. 2. Place the spinach on the baking paper. Add the chilies, 3/4 of the mushrooms and the asparagus and season with some pepper. 3. Place the salmon on top of asparagus and add the grated ginger and season with more pepper. Top the salmon with the rest of the mushrooms. 4. Fold the paper over to enclose the filling. Fold in the edge to seal, leaving a gap of approx 3cm. 5. Mix the wet ingredients into a ‘dressing’. Adjust to taste. 6. Pour the ‘dressing’ inside the paper through the gap. Now you can fold in the rest of the paper. The dressing will help keep the salmon moist and will add flavor to the dish. 7. Place the fish on a large baking tray and bake for 12 minutes or until the salmon is just cooked. I prefer it medium done in the middle. 8. Serve with a side salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
