Spread out four sufficiently large pieces of parchment paper on the work surface and place a salmon fillet on each. Since the baking paper will be folded later, it is best to do it a little to the side and not quite in the middle.
Cut the spring onions, tomatoes, bell peppers and mushrooms into pieces of roughly the same size and place in a bowl together with the finely chopped ginger (possibly chopped chilli and chopped garlic and coriander). Drizzle with the juice of the lime and mix well. Salt and pepper (it is better to add a little bit of seasoning as the fish fillet will not be seasoned). Distribute the vegetables evenly over the four fish fillets and then drizzle with enough sesame oil.
Fold the baking paper over the vegetables and fish and seal as tightly as possible with a stapler. It is advisable to fold in the edge a little so that it is really tight.
Place the finished parcels in the oven at 160 ° C top / bottom heat and cook on the middle rack for about 25 - 30 minutes. It is possible that the parchment paper puffs up, so keep an eye on it from time to time.
After the cooking time, take the fish out of the oven and serve either directly in the baking paper (always great with guests) or put on plates. A wonderful sauce develops in the package.
As a side dish, I like to eat ribbon noodles or the classic boiled potatoes. Rice and mashed potatoes are also good.
The vegetables and the type of fish can be varied as you like, but in my opinion the strong taste of the salmon goes best with the sesame and ginger.
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