Heat the oven to gas 6, 200°C, fan 180°C. Place a large sheet of baking parchment in a roasting tin, brush with oil and place one salmon fillet, skin-side down, on top. Season with pepper and half the chilli flakes.
Lay the lemon slices, most of the parsley and the thyme on top, sprinkle with more chilli flakes and pepper and place the second fillet on top, skin-side up.
Fold the paper into a parcel. Bake for 25-30 minutes until the fish is cooked through, firm and flakes easily. Cut off a small slice for tomorrow.
Garnish with a little pared lemon zest and the remaining parsley. Serve, sliced, with new potatoes.
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Pair this with finest* Touraine Sauvignon
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