12 ounces caponata (Italian style caponata, from a jar or the refrigerated section, well drained or if you decide, you can make your own)
1/4 teaspoon dried Greek oregano (or wild oregano)
1 1/2 tablespoons finely chopped herbs (fresh, such as dill, flat leaf parsley, or basil)
1 1/2 teaspoons white wine vinegar

4 fillets (1 1/2 to 2 pounds) salmon (wild salmon, about 6 ounces each)
Kosher salt and freshly ground black pepper, to taste
2 teaspoons white wine (or vermouth)

Nutritional

Serving Size: 1 (180.1 g)
Calories 243.8
Total Fat - 9.5 g
Saturated Fat - 2 g
Cholesterol - 90.1 mg
Sodium - 204.6 mg
Total Carbohydrate - 0.4 g
Dietary Fiber - 0.1 g
Sugars - 0.2 g
Protein - 36.3 g
Calcium - 19.2 mg
Iron - 0.8 mg
Vitamin C - 0.2 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 400-degrees Fahrenheit.

Step 2

If the chunks of caponata are very large, cut them into 1/2" cubes. Combine with the oregano, fresh herbs, and vinegar.

Step 3

Season each fillet on both sides with a little salt and plenty of pepper.

Step 4

Cut 4 sheets of parchment paper about 12" long. Fold in half, then open up and place a salmon fillet on one side of the fold. Spoon the caponata evenly over the top of each fillet, then drizzle with 1/2 teaspoon white wine (or vermouth). Fold the parchment over the fish and, beginning at one of the corners, crimp, roll, and fold the edges of the parchment to make a well-sealed package.

Step 5

Place on a baking sheet and roast for 12 minutes. Let rest for 5 minutes, then transfer the packages directly onto plates. Slash the top open just a little to expose the salmon inside. Provide a bowl for gusts to dispose of the parchment.