Salmon and Mozzarella Papillote

Ingredients

2 servings

• 2 salmon fillets
• 1 ball of mozzarella
• 2 tomatoes
• herbes de Provence
• basil
• pepper
• salt
• olive oil
• 2 black olives
• 2 cloves of garlic (not too large)

Steps

1. 1

   Place each salmon fillet on a separate sheet of aluminum foil.

2. 2

   Cut the tomatoes and mozzarella into thin slices.

3. 3

   Lightly season the salmon with salt and pepper.

4. 4

   Arrange on each salmon fillet in an alternating pattern: 1 slice of tomato, then 1 slice of mozzarella, then 1 slice of tomato, etc.

5. 5

   Thinly slice the olives and garlic cloves, sprinkle them over the 2 salmon fillets; add a little salt, pepper, and sprinkle with herbs.

6. 6

   Pour the equivalent of 2 teaspoons of olive oil over each salmon fillet.

7. 7

   Close each aluminum foil into a pouch and place them in a baking dish.

8. 8

   Place in a preheated oven (210°C/410°F) for 35 minutes; the salmon is cooked when its color has lightened.

9. 9

   Serve with fragrant basmati rice and a green salad (to which you have added a little onion).