Salmon baked in parchment paper | Healthy and juicy dish

Cut the celeriac and carrots into thin matchsticks (julienne). Slice the red onion into thin half-moons, and chop the spring onion into rings. Cut the potatoes in half lengthwise. Mix all the vegetables in a bowl.

Lay out a piece of aluminum foil, place a piece of baking paper of the same size on top, then brush it with one tablespoon of olive oil. Pile a portion of the prepared vegetables in the center, and place a sprig of thyme on top.

Cut the salmon into slices about 4 mm thick, lay them crosswise on the bed of vegetables, and season with pepper. Salt the potatoes and place them next to the fish. Drizzle with one tablespoon of oil and two tablespoons of white wine.