Instructions

1. Pre-heat oven to ~200 degrees C or Gas mark 6 and cut a sheet of baking parchment (paper) into a square (30cm x 30cm)
2. Once washed, slice 1/2 courgette with a vegetable peeler (the same one you use to take the skin off carrots) into a pile in the middle of the paper
3. Add 1-2 tablespoons of frozen peas
4. Top the vegetable pile with a salmon fillet and spread approx 2 tablespoons of extra 'light' cream cheese on top of the salmon (season with lemon zest/chilli flakes if desired)
5. Wrap up the salmon and vegetables like a parcel, sealing in any gaps and place on a baking tray
6. Bake in the oven for 20-30 minutes until the salmon is fully cooked
7. Once cooked, place the vegetables and salmon onto a plate with baby potatoes/sweet potato wedges/brown rice & enjoy!