Salmon baked in parchment with fresh vegetables

Cut the celeriac and carrots into thin strips (julienne). Cut the red onion into thin half-moons, and slice the spring onion. Cut the cooked potatoes in half lengthwise. Mix all the vegetables in a bowl.

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

Cut the salmon into slices about 4 mm thick, place them on the bed of vegetables, then 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.