Clean, trim and rinse the spring onions. Then cut them in half.

Place 2 big squares of parchment paper on a clean surface. We are making 2 papillote parcels so the ingredients will be divided between them. Add in the middle the spring onion and a quarter of the frozen peas.

Then sprinkle half of the orange zest and chopped cilantro on top. Season with pepper and salt.

Cut the salmon into 2 pieces. Place them on top of the spring onions and peas.

Sprinkle with the rest of the grated orange zest and the freshly chopped cilantro. Then season again with a little pepper and salt.

Then drizzle the salmon with the white wine.

Now fold the parchment paper over the salmon. Fold the side (left or right, whatever you like best) over and over again.

And like this work your way around the salmon, closing the parcel.

Don’t wrap it too tightly. There still needs to be so air in the parcel so the fish can steam and breathe.

Once the parcels are closed entirely, place them on a baking tray and then bake them in a preheated oven at 392°F (200°C) for about 12 to 15 minutes. How long exactly it needs to cook depends on how thick the salmon is. And if you prefer it cooked through or pink in the middle. I cook mine for 13 minutes.

Remove the papillote from the oven and transfer them onto plates. Carefully snip the parcels open. Top with extra fresh cilantro. Serve the salmon immediately.