Salmon en papillotte with roasted vegetables

Remove the bottom of the bok choy and separate the stems. Cut about 3cm off the bottom of the green asparagus. Halve the leek and rinse it briefly under cold water to remove any sand, then cut it into 5mm thick halves. Cut 4 slices from the lemon and reserve the rest for the mustard-dill dressing.

Strip the rosemary leaves and finely chop the dill. Mix the remaining lemon juice with the chopped dill, mustard, honey, and 3 tablespoons of olive oil.

Season the salmon with the Salmon Mix. Tear off four pieces of aluminum foil and parchment paper, stack them on top of each other (with the aluminum foil facing outwards), and create a bed of leeks and 4 tablespoons of olive oil in the center of each parcel. Top with the salmon, rosemary, and lemon slices, and fold them tightly to prevent any moisture from leaking out.

Place the salmon en papillote on the BBQ for about 10-15 minutes, or until cooked to your liking. Meanwhile, grill the asparagus and bok choy on the BBQ for 5 minutes until tender.

Remove the salmon en papillote from the BBQ and serve with the grilled vegetables and mustard dill dressing.