Salmon with pumpkin en papillote

Peel the pumpkin well, remove all the seeds and cut it into cubes. If you have never done it before, it is very easy: first remove the ends, with a peeler remove the skin, and with a sharp knife cut in 2 where it widens. Now, the widest part you cut in two again, and there are the seeds that you can remove with a spoon.

In a paper towel, put the vegetables and on top the salmon loin, to which you can add the spices you like. In my case I have put black pepper, basil and thyme.

Close the paper well, starting from one side and continuing along the other edges. It can be done with aluminum foil but, although it is true that it closes easier, some people say that with the high temperature of the oven, it releases some harmful components. So, just in case, with the baking paper we are calmer and it is just as useful.

After the time has elapsed, check if it is cooked by opening the wrapper carefully, as very hot steam will come out.