Spread a large piece of baking foil on the bench and lay a length of baking paper on top. Place the salmon in the middle of the paper and season generously. Drizzle with olive oil and arrange the lemon slices evenly over the salmon. Wrap the salmon snugly in the paper and foil, folding over the edges to secure.

Heat a barbecue plate on a moderate/high heat. Place the wrapped salmon on the hotplate and cook for 10-12 minutes on each side. Remove from the barbecue and set aside to steam for a further 10 minutes, wrapped in the foil. Alternatively, the salmon parcel can be baked in the oven for 20-25 minutes at 190 degrees Celsius.

Unwrap the salmon and discard the lemon slices. Slide the salmon on to a large serving platter.

Make the salsa. Dice the red onion finely and place in a bowl with the salt. Set aside for 10 minutes to soften and sweeten the onion.

Meanwhile, dice the cucumber and avocado into 5mm cubes, and place in a large bowl. Add the chopped herbs, olive oil, lime juice, and finally the softened onions. Carefully fold together to just combine. Spoon the salsa over the barbecued salmon and serve warm with minted new potatoes and the Summer Vegetable Salad.