Start by cooking the rice if starting the recipe from scratch. Otherwise, leftover rice works perfectly.

Preheat the oven to 200°C (Gas mark 6/390°F).

Take 4 large rectangles of tinfoil and fold them in half, then open and lay them out in a line, ready to be filled.

Divide the rice into 4 equal portions and pile in the middle of one half of each piece of tinfoil (see step by photos below). Place a salmon fillet on top of each pile of rice.

Slice each of the cherry tomatoes in half, then place them on top of the rice next to each salmon fillet, dividing equally between the four parcels.

Drizzle olive oil and soy sauce over each of the salmon fillets, then sprinkle generously with the mixed herbs and season to taste with salt and pepper.

Take one of the lemons and cut it into slices, then place three or four lemon slices on top of each salmon fillet.

Fold the tin foil back over the salmon and rice, press down gently around the salmon then roll up the edges to form a sealed parcel. Repeat with all four parcels.

Place the parcels onto baking trays and pop into the oven to bake for 30 minutes. After 30 minutes, carefully unwrap one of the parcels and check that the salmon is cooked though - it should be light pink throughout. If it isn't quite cooked, pop back into the oven and bake for another 5-10 minutes.

Serve with a fresh salad or cooked vegetables, we had some more of the frozen corn cobs with ours, delicious!