1.Preheat oven to 200°C (180°C fan-forced).
2.Combine the potato and onion in a roasting pan; drizzle with half the oil. Roast for 30 minutes or until browned lightly and tender.
3.Meanwhile, arrange lemon and tomato on two 30cm square pieces of baking paper. Top with salmon, capers and fennel seeds; drizzle with remaining oil. Fold paper into a parcel to enclose salmon; place on an oven tray. Bake for 8 minutes or until salmon is cooked as desired.
4.Serve salmon parcels with potato and onion; top with spinach and parsley.
- Not suitable to freeze or microwave.
The cooking time will vary depending on the thickness of the cut.
You could try this recipe with firm white fish fillets or even chicken breast.