By Dr. Karen Lindsay and Professor Fionnuala McAuliffe

Serves 4

Ingredients
3 tbsp olive oil
1 kg sweet potatoes, peeled and cut into 3cm cubes
4 salmon fillets
4 medium tomatoes, thinly sliced
Salt and freshly ground black pepper
1 tsp caster sugar
12 basil leaves
24 thin slices of cucumber
40g butter
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas 7. Place the sweet potatoes in a roasting tin, pour over the olive oil and toss until all pieces are well coated. Season with salt and pepper then roast in the oven for 20-25 minutes or until soft.
2. Cut out 4 squares of baking parchment about 30cm (12 inch) square. Divide the tomato slices between the pieces of parchment, placing the slices slightly to one side of each piece. Season the tomato with black pepper and a pinch of sugar.
3. Place 2 basil leaves on top of the tomatoes on each piece of parchment then top each with 6 slices of cucumber. Place one salmon fillet on top of each tomato/cucumber layer and add a small knob of butter onto each fillet.
4. Season again with salt and pepper then fold over each piece of parchment to form 4 parcels, scrunched around the edges to seal. Place the 4 parcels on a baking tray and place in the oven for 12-14 minutes.
5. Check that both the salmon and sweet potatoes are cooked through before serving with a side salad.

Bio:

Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at National Maternity Hospital Dublin.

Dr. Karen Lindsay is a Postdoctural Fellow