Baking fish in parchment paper of foil creates a moist result. The steam formed within the package creates an aroma capable of stimulating
the appetite like no other way of cooking fish.

: Serves 4 :

4 Skinless Salmon Fillets, About 6-8oz

2 Tomatoes, Finely Chopped seeded if possibile

1 medium size shallot Diced

6 Black Olives, Chopped

2 Tablespoons Fresh Parsley and basil mixed, Chopped

2 Tablespoons Olive Oil

1 Teaspoon Balsamic Vinegar

Salt & Pepper

Parchment Paper Or Tin Foil


Preheat the oven to 400 degree F. Mix together the tomatoes, parsley, olives, onion, vinegar, and olive oil in a bowl. Season with salt and pepper. Cut 4 pieces of parchment or alluminum foil about 12-13 inches square. Grease the foils with butter and place a salmon fillet on each one. Next divide the tomato mixture evenly on top of each fillet. Fold the parchment or foil over the fish, and seal well on each side by folding the edges over several times. Place the packages ona baking sheet, and bake for 15 minutes

Cooking Tip: When you pull the salmon out the oven, wait 5 minutes before you open the cartoccio!
Buon Appetito!