Spicy salmon fillet in baking paper

Preheat the oven to 180 degrees Celsius with both top and bottom heat.

Pat the salmon fillets dry and use a filleting knife to remove the skin. Place each fillet in the center of a piece of parchment paper.
Drizzle with the juice of one lime, chili flakes, ginger, honey, and olive oil, and season with salt and pepper.

Trim the woody ends from the asparagus and halve them lengthwise using the filleting knife. Cut the cocktail tomatoes into halves or quarters.

Add the vegetables to the salmon fillet and carefully seal the parchment paper.

Bake in the preheated oven for about 25 minutes.

Keep the packets closed, place them on a plate, and serve immediately.

We wish you success.
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2 salmon fillets, 200g each
1 lime
½ tsp chili flakes
1 tsp grated ginger
2 tsp honey
2 tbsp olive oil
Salt, pepper

Vegetable side dish:
8 stalks of green asparagus
8 cocktail tomatoes

2 sheets of parchment paper