Greek Inspired Salmon

Trim the cucumber, then halve lengthways. Thinly slice widthways.

Cut the tomato into 1cm chunks. Cut the Greek style salad cheese into 1cm cubes. 

Juice half the lemon and cut the other half into thin slices. Roughly chop the dill (stalks and all).

In a large bowl, mix the Greek style cheese with the lemon juice, half the dill, the remaining oregano and the olive oil (see pantry). Season with salt and pepper. Set aside and leave to marinade. 

Drizzle a piece of foil with oil, then lay on a salmon fillet, skin-side down. Season with salt and pepper. Divide the butter (see pantry) equally between the salmon pieces, placing it on top of each fillet. Lay the lemon slices on top and scatter over the remaining dill. 

Fold the foil shut, sealing on all sides to create a parcel. Repeat with the other fillet(s). IMPORTANT: Wash your hands and equipment after handling raw fish. 

When the butternut squash has 10-13 mins remaining, add the salmon parcels to the other side of the tray.

Bake on the middle shelf until the fish is cooked, the remaining 10-13 mins. IMPORTANT: The fish is cooked when opaque in the centre.

Meanwhile, mix the tomato and cucumber through the bowl of Greek style cheese. Just before serving, add the baby leaves and toss to coat.