Recipe Ingredients

1 lb baby red skin potatoes 454 g
2 tbsp extra virgin olive oil 30 mL
1/2 a red onion, sliced
1 tbsp fresh thyme, chopped 15 mL
1 each yellow and green pepper, roasted, peeled, cored and sliced
1/2 jar Compliments Sensations Fire Roasted Red Pepper Tapenade 270 mL
4 salmon or white fish fillets about 1½ lb (625 g)
1/4 cup black olives, pitted 60 mL
1 cup cherry or grape tomatoes, halved 250 mL
 

Recipe Directions

  1. Pre- heat the oven to 375°F (180°C).
  2. In a large pot cover potatoes with cold water, bring to a boil over medium high heat, reduce heat and simmer until potatoes are tender, about 15 minutes, drain and set aside. Once cool, slice.
  3. Heat a sauté pan over medium heat, add olive oil, add the onion and thyme and cook until golden and caramelized, about 5 minutes.
  4. Stir in sliced roasted peppers, tapenade and tomatoes, heat through and season with salt and pepper.
  5. Sprinkle each salmon fillet with salt and pepper.
  6. Using parchment paper, prepare 4, 12 by 16 inch rectangles. Fold each rectangle in half and onto one half place ¼ of the potatoes top each with a salmon fillet. Top each fillet with ¼ of the pepper mixture and ¼ of the black olives.
  7. Fold and twist edges of parchment paper together to seal making a pouch; place the pouches onto and baking sheet and bake in the oven until the fish is cooked, about 15 minutes.
  8. Place each pouch on a plate, cut open carefully allowing steam to escape and serve.