Preheat the oven to 220ºC, or 200ºC for fan forced.

Pat the salmon fillets dry with a paper towel. Season generously with salt and pepper.

Arrange one quarter of the carrot slices in the centre of each the 4 baking sheets.

Place a salmon fillet on top of each. Sprinkle with the lemon zest and thyme leaves and drizzle with the olive oil.

Bring together the long sides of baking sheet, folding the top edge over tightly a couple of times, then tuck the short sides underneath to completely seal the parcel.

Place on a large baking tray. Cook for 15 to 18 minutes in the preheated oven until the fish flakes and the carrots are soft.

To serve, pull out the tucked in ends of the parcel and tie with string, if desired. Open the centre of the parcel and scatter the salmon with a few fresh thyme sprigs and leaves. Serve immediately.

Delicious as part of a shared Christmas table, with a glass of Wolf Blass Silver Label Sauvignon Blanc on the side.