Cut the salmon into 2 equal pieces. Season
sparingly with salt and moderately with pepper.
Mix spinach with juice of 2 lemons, parsley and
walnuts and stir. Drizzle 1/2 tbl of oil on
each parchment sheet. Top with 1/4 of spinach
mixture, then top with salmon and top each
piece with 1/4 more of the spinach mixture.
drizzle 1/2 tbl oil. Fold the paper over the
fish and pleat tightly to seal. Bake until
packets puff, about 20 minutes. Use a knife or
kitchen shear to open each packet. Serve with