Photo: Craig Robertson
Preheat the oven to 200°C/gas mark 6. Lay a large sheet of baking paper-lined foil on a large baking tray. Pile on the sliced roasted peppers, olives, garlic and half the parsley and mix together. Season and drizzle with 1 tbsp of oil from the peppers.
Lay the salmon on top of the peppers. Mix the sunsoaked tomatoes and 2 tbsp of their oil with the pine nuts and chilli, then stir through the Parmesan and season to taste. Spread over the salmon. Seal the paper-lined foil around the salmon and cook for 25 minutes.
Open the foil parcel and serve, sprinkled with the remaining parsley.