Salmon with Sun-Dried tomato Tapenade in Parchment

2 cloves garlic
1 cup fresh basil leaves
1/4 cup sun-dried tomatoes in olive oil, drained
1/4 cup pitted kalamata olives
zest of 1 lemon
2 Tbsp fresh lemon juice
1 tsp fresh thyme leaves
pinch sea salt
4 x 4oz wild salmon filets, skin and pin bones removed
freshly ground black pepper

1. Preheat oven to 400degrees

2. In a food processor, place garlic, basil, sun-dried tomatoes, olives, lemon zest and juice, thyme, salt and pepper. Pulse until mixture resembles a chunky paste. Scrape tapenade into a bowl and set aside.

3. Cut four 12 x 16-inch pieces of parchment. Season both sides of salmon with pepper. Place one filet on each piece of parchment, and spread 2 Tbsp tapenade on top of each piece of salmon. Bring long sides of parchment together, and fold down toward filet, leaving one inch between parchment and top of salmon. Then fold remaining two sides of parchment under fillet. Packet should be securely closed without being too tight.

4. Place salmon on a baking sheet and bake in oven until fish is opaque and very gently flakes apart, 12-14 minutes. Divide packets among four dinner plates and pull packets apart at table.

Servings: 4 x 4oz Salmon with 2 Tbsp Tapanade
Calories: 142
Protein 19g
Fat: 13g