Salmon en papillote with fine vegetables

Cut the celery and carrots into fine strips (julienne). Cut the red onion into thin half-moons and the spring onion into fine rings. Halve the pre-cooked potatoes lengthwise. Mix all the vegetables in a bowl.

Prepare four pieces of aluminum foil and place a matching piece of baking paper on each. Brush each piece of baking paper with one tablespoon of olive oil. Place a portion of the vegetable mixture and a sprig of thyme in the center.

Place the salmon fillets (sliced approx. 4 mm thick or whole) on top of the vegetables and season with pepper. Place the potato halves next to the fish. Drizzle another tablespoon of oil and two tablespoons of white wine over each.