Lightly oil a length of tin foil large enough to take a piece of salmon with a 2inch overlap all round. Use this as a measure and cut off enough lengths needed for number of fillets to be cooked.
Place salmon onto foil, season with salt and pepper and squeeze 1/4 of lemon over. Place a slice of lemon on top. Drizzle with olive oil. Repeat for each fillet.
Carefully seal tin foil by rolling sides up to top and sealing and then seal the ends. Take care not to make any holes in foil or leave any gaps as the salmon will cook in the steam retaining its taste and nutrients.
Cook in preheated oven for 18-20 mins
I serve with new potatoes, green beans and baby sweetcorn.