Clean carrots, leek, celery and mushrooms and cut into narrow strips. Sprinkle celery strips with juice of one lemon to keep them nice and white. Peel, core and dice tomatoes. Loosely mix vegetable strips and tomatoes, stir in vegetable soup, season with salt and pepper and stir in freshly grated ginger to taste. Cut basil into thin strips.
Season salmon fillet with salt and pepper. Fold two large sheets of parchment paper in half. On each half of the paper, shape a little vegetables, place salmon slices on top and sprinkle them with basil strips. Fold the other half of the paper over it and wrap the edges tightly. Cook the fish in the oven heated to 200 degrees (hot air) for about 10-15 minutes. The parchment paper should puff up nicely.
To serve, cut open the bags and arrange the fish with the vegetables and the resulting stock.
Our tip: Use young, tender carrots!
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