Salmon, Tomato and Olive Papillote Recipe

Ingredients:

4 salmon fillets
4 large tomatoes, sliced
1/2 cup pitted kalamata olives, chopped
4 cloves garlic, minced
4 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh parsley, chopped
4 large squares of parchment paper

Instructions:

Preheat oven to 375°F.
Cut 4 large squares of parchment paper, approximately 20 inches long.
Place one salmon fillet in the center of each parchment paper.
Divide the tomato slices and chopped olives evenly among the salmon fillets.
Drizzle each salmon fillet with 1 tbsp of olive oil and sprinkle with garlic, salt and black pepper.
Top each fillet with chopped parsley.
To make the papillote, fold the sides of the parchment paper up and over the salmon fillet, twisting the edges to seal.
Place the 4 papillotes on a large baking sheet.
Bake for 20-25 minutes, or until the salmon is cooked through and flaky.
To serve, carefully open the parchment paper and transfer the salmon fillet and toppings to a plate.

Verdict:

This salmon, tomato and olive papillote is a healthy and delicious meal that is easy to prepare. The parchment paper keeps the fish moist while it cooks and the combination of flavors from the tomatoes, olives and garlic is a perfect match for the salmon. Serve with a side of roasted vegetables or a mixed green salad for a complete meal.