In a small bowl, mix together the turmeric and paprika with 2 tablespoons of the olive oil, ¾ teaspoon of salt and a good grind of black pepper. Brush this over the salmon fillets, and if time allows (don’t worry, if not), set aside in the refrigerator for about an hour to marinate.

Preheat the oven to 200°C fan/425°F/Gas 7.

Cut out four squares of baking paper, each about 40cm/16in wide. Fold each sheet in half and then cut to form a heart shape when opened.

Add the beans, garlic, lemon juice, tomatoes, fennel, olives, capers and 2 teaspoons of the remaining olive oil to a large bowl, along with 1/2 teaspoon of salt and a good grind of black pepper. Mix to combine and then divide between the four paper hearts, sitting the mixture to one side of the fold. Place a salmon fillet on top of each and then, to seal each package, fold the empty side of the heart over the filling. Working your way around, make tight, closely overlapping folds. Repeat for all four parcels and then place on a baking tray. Bake for about 15 minutes, until the fish is cooked through and the vegetables have softened.

Meanwhile, place all of the ingredients for the salsa verde, apart from the olive oil, in the small bowl of a food processor, along with a good grind of black pepper, and briefly blitz. Then, with the machine running, slowly pour in the olive oil to form a paste.

Open each parcel and drizzle over a good spoonful of the salsa verde. Top with the rocket, followed by the final teaspoon of olive oil and a sprinkle of the lemon zest.