Salmon en Papillote and Sun-Dried Tomato Butter

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the baby plum tomatoes. Trim the green beans.

Cut half the lemon into slices, then cut the remaining lemon into wedges.

In a small bowl, combine the sun-dried tomato paste, half the garlic, the honey and butter (see pantry for both amounts). Season with salt and pepper. 

Brush a large piece of baking paper or foil for each salmon fillet with oil, then lay two slices of lemon in the centre of each.

Place the fish fillets onto the lemon slices. Season with salt and pepper.

Gently press some of the sun-dried tomato butter over the fish. Evenly share the halved tomatoes around each fish fillet.

Fold the baking paper or foil shut, pinching on all sides to seal and create a parcel.

Bake the parcels on the middle shelf until cooked through, 10-13 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the centre.

While the fish bakes, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the heat.

When the potatoes have 5 mins remaining, sprinkle over the hard Italian style cheese. Return to the oven and cook for the remaining time.