Salmon package with fennel, tomatoes and olives

Cut the leeks into thin rings.

Halve the tomatoes.

Cut the olives in four.

Cut the green from the fennel bulb and finely chop it.

Arrange the fennel in wafer-thin slices on a mandolin or in the food processor.

Stir in a bowl the butter with a fork and mix the lemon zest with 1 teaspoon of lemon juice and some salt and freshly ground black pepper through it.

Spread large pieces of aluminum foil (1 per piece of salmon) on the work surface and spread the fennel and leek over the middle.

Rub the pieces of salmon with salt, pepper and some lemon juice and place them on the fennel and leek.

Divide the cherry and olives over it and put a big clump of lemon butter in the middle.

Fold the foil around the salmon up and fold it into packages.

Put the packages on the barbecue (keep on a barbecue with charcoal at least 10 cm away) and let the salmon and vegetables be cooked in 8-10 minutes.