4 Skinless Salmon Fillets, About 6 oz. Each
2 Tomatoes, Seeded And Finely Chopped
1/2 Small Onion, Diced
6 Black Olives, Chopped
3 Tablespoons Fresh Parsley, 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 foil about 12-13 inches square. Oil lightly, and place a salmon fillet on each one. Next divide the tomato mixture evenly on top of each. Fold the parchment or foil over the fish, and seal well on each side by folding the edges over several times. Place the packages on two baking sheets.
Bake until the salmon is cooked, about 15 minutes. Slide the packages onto a plate and serve.
Cooking Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.
