Salmon in Parchment Paper

Ingredients

• 2 cloves garlic
• 5 tbsp olive oil
• 1.5 tbsp lemon juice
• 3 sprigs rosemary
• 0.5 tsp black peppercorns
• Sea salt
• 600 g salmon fillet (prepped, skinless)
• 150 g black pitted olives
• 3 ripe tomatoes
• 1 untreated lemon (cut into wedges)

Instructions

1. 1.

   Peel the garlic, crush it and mix with oil and lemon juice. Wash one sprig of rosemary, shake dry, pluck needles and finely chop. Crush peppercorns in a mortar and add to the rosemary mixture, then combine with the garlic‑oil blend and season with sea salt.

2. 2.

   Wash the salmon, pat dry, cut into four equal pieces and drizzle with the dressing; let marinate for 3 hours.

3. 3.

   Preheat oven to 200°C fan.

4. 4.

   Meanwhile, drain olives well and chop. Wash tomatoes, remove stems and slice into wedges. Place a piece of salmon on a square parchment sheet (≈25x25 cm), add tomato wedges and olives, top with a sprig of rosemary, seal the packet. Arrange packets on a baking tray and bake for about 15 minutes.

5. 5.

   Arrange the packets on plates, open them and serve with lemon wedges if desired.