Place a large baking tray on your worksurface and line with foil making sure that there is enough to fold over the salmon and seal. As a guide, if you tray is 12 inch across, I cut a piece of foil 30 inches in length.
Preheat the oven to 200C/400F/Gas Mark 6.
Add the salmon fillets to foil spread out evenly and pop the vine tomatoes in between. Scatter the bell pepper, olives and capers around the tray.
12 oz vine tomatoes, 20 medium black olives, 3 tbsp capers, 1 medium yellow bell pepper, 4 large salmon fillets
In a mixing bowl add the salt, pepper, olive oil, lemon chunks, garlic and rosemary and stir well to fully combine.
1 large lemon, 3 cloves garlic, ¼ cup olive oil, ½ tsp salt, ¼ tsp ground black pepper, 3 sprigs rosemary
Carefully pour the mixture over the salmon and tomatoes with any spare between the fillets.
Add a small pinch of salt and pepper over the fillets.
Fold the excess foil over the tray and fold both sides over to create a seal.
Pop into the oven for 15 – 20 minutes or until the salmon flakes apart.