Salmon parcels with tomatoes, olives and capers

INGREDIENTS FOR 2 PEOPLE
2 salmon steaks
2 or 3 tablespoons Taggiasca olives
2 or 3 tablespoons capers
2 garlic cloves
15 cherry tomatoes
Fresh thyme and oregano
Salt and pepper
Extra virgin olive oil
Carta Fata transparent oven cooking film

I season salmon on a plate with salt, pepper and oil.

I wash and cut tomatoes into 4.

I heat oil and garlic in a pan.

I briefly sauté tomatoes over high heat.

I add olives and desalted capers.

I salt lightly because olives and capers are savoury, cook 2 minutes and turn off.

I cut Carta Fata sheets, special transparent oven film.

I place a salmon steak in each centre.

I add tomato mixture, oil, a thyme sprig and thyme leaves.

I close and tie parcels with the supplied tie or string.

I preheat to 180°C and bake on a tray for 15/20 minutes, avoiding overcooking and dryness.

I remove and rest a couple of minutes.

I serve each closed parcel; guests open their own and release its wonderful aroma.

Easy and convenient for guests: prepare ahead and cook quickly. Carta Fata is now in supermarkets; parchment works if unavailable, though transparency is more striking.