Salmon Veggie Packets

adapted from grocery.coop

1 tablespoon olive oil
1 small red bell pepper, chopped
1 small red onion, sliced thin
8 large green olives, pitted, chopped
1 lemon, thinly sliced
2 tablespoons chopped fresh herbs
1/2 teaspoon salt
4 6-oz salmon fillets

1. Heat oven to 375°F. Get a baking sheet with a rim to hold the packets. Cut 4 large heart-shaped pieces of parchment paper. Fold the parchment pieces in half down the middle to make a crease, then unfold.
2. Combine the olive oil, red pepper, onion, olives, herbs, and salt in a bowl.
3. Place a fillet along the fold of each parchment heart. Place lemon slices and a quarter of the veggie mixture on top of each fillet. Fold over the parchment to enclose the fish. Starting at one corner of the packet, fold short sections of the edges of the parchment to crimp the edges closed.
4. Place the packets on the sheet pan and bake for 20 to 25 minutes, until packets are puffed and the salmon is cooked through. Place each packet on a plate and serve so that diners can open the paper packet and release the fragrant steam at the table. 
5. NOTE: Make this salmon on the grill using foil instead of parchment paper; place foil packets directly on the heated grill. Cook for about 5 minutes. Carefully flip the packets and cook another 5 minutes. Cooking time depends on thickness of the filets; adjust accordingly.