INGREDIENTS 

• Olive oil for greasing
• 350g potatoes, scrubbed and very thinly sliced (we love using Albert Bartlett's Rooster Potatoes)
• Salt & black pepper to taste
• 4 fillets salmon, skinless
• 190g jar Sacla’ Tomato & Olive Intenso
• 1 heaped tbsp. Italian flat-leaf parsley, roughly chopped

INSTRUCTIONS 

1. Preheat oven to 200°C/400°F
2. Cut greaseproof paper into squares and oil it
3. Lay potatoes in middle of squares and season. Place the salmon on top and spoon over the Sacla' Stir-in
4. Fold the top of paper over a couple of times to close tightly and seal in cooking juices
5. Bake salmon parcels on middle shelf of the oven for 10-12 minutes or until salmon is cooked through and potatoes are tender
6. Place parcels on warm dinner plates, open up, and scatter with parsley