Heat the oven to 200 degrees Celsius Fan (220 degrees Celsius for a normal oven)

Spiralize the peeled sweet potatoes and celeriac and set aside. If you don't have a spiralizer which can handle these vegetables then replace them with carrots and courgettes instead. 4 large carrots and 4 medium courgettes should do the trick.

In a small bowl mix the grated ginger, Tamari sauce (gluten free soya sauce), and the Japanese rice wine vinegar. If you don't have rice wine vinegar use normal white or red wine vinegar.

Cut 4 pieces of 9 inch (23cm) square parchment paper and place 1/4 of the spiralized vegetables in the middle of each parchment paper.

Sprinkle 2 of the shopped spring onions equally over the vegetables. Place the salmon fillets on top of each pile of vegetables and pour the sauce with ginger, tamari and rice wine vinegar over the salmon and vegetables making sure you use 1/4 of the sauce for each parcel.

Wrap the parcels tightly so that steam can't escape and place on a baking sheet. For 4 fillets you will need 2 baking sheets.

Once cooked remove from the oven and open up the parcels. Use oven gloves in case steam escapes as it will be super hot! sprinkle the final chopped spring onion equally over the fish before you serve.

We serve ours in the parcels as it makes for great theatre but you can remove it if you wish and place on a plate and serve.