Wash and peel the carrots and courgettes.
Dice into small cubes.
Blanche for 2 minutes in boiling water.
Pre-heat the oven to thermostat 6 (200°C).
Wash the sorrel leaves.
Steam in a saucepan for 5 minutes.
Crush in a mortar, adding 4 tablespoonfuls of Lesieur olive oil.
Divide the diced vegetables onto 4 sheets of greaseproof paper and place a salmon fillet on each parcel.
Divide the sorrel and Lesieur oil mixture between the parcels.
Season with salt and pepper.
Close the parcels.
Arrange the parcels on a dish.
Bake in the oven for around 10 minutes.
Serve immediately.