1 small orange
1 lemon
1/4 cup chopped, fresh rosemary
4 skinless, 6-ounce, center-cut salmon fillet pieces
Kosher salt, to taste
2 tablespoons extra-virgin olive oil
1/3 cup pitted and chopped olives, preferably oil-cured
1/2 serrano chili, stemmed and thinly sliced crosswise

Heat oven to 400 F.

Cut the orange and lemon in half crosswise. Thinly slice half of each fruit into thin slices. Juice remaining halves.

Set a 24-inch-long sheet of kitchen parchment on a baking sheet. Fold paper in half across its short side, then open folded paper (like a book), leaving half of it on baking sheet. Arrange about half of orange and lemon slices in a single layer in center of parchment.

Sprinkle half the rosemary over citrus slices. Set the salmon over rosemary, then sprinkle with the salt, oil and citrus juices. Scatter the olives and chili over salmon pieces. Top each piece of fish with a quarter of remaining rosemary and citrus slices.

Fold second half of parchment over fish, then crimp and fold edges together to create a sealed packet on baking sheet. Bake in preheated oven on middle rack for 10 to 12 minutes, or until just cooked through (poke a paring knife through parchment and salmon; it should move easily through fish if done).

Cut open parchment, discard citrus slices from top of salmon, then place each piece on a serving plate. Spoon some olives, chilies, rosemary and juices over each piece.

Makes 4 servings.