1. Prep salmon - Remove salmon from the fridge and allow it to come to room temperature, for about 10 - 15 minutes. Pat salmon fillets dry with a paper towel.

2. Preheat oven - Preheat the oven to 180°C (350°F).

3. Prep Chickpeas - Slice one of the lemons into thin slices and juice the other lemon. Drain and slice roasted peppers. Wash and cut tomatoes in half. Combine the chickpeas with lemon juice, smoked paprika, honey, 2 teaspoons of harissa, roasted peppers, tomatoes, and half of the chopped parsley in a large bowl. Season with salt and pepper and set aside.

4. Assemble Moroccan Salmon Parcels - Cut 8 large squares of parchment paper (or baking paper). Place two sheets of parchment paper on top of each other for each parcel. Divide the chickpea mixture between the four parcels. Season the salmon filets and spread each fillet with 1 teaspoon of harissa paste then place on top of the chickpea mixture. Drizzle with olive oil and top with the lemon slices. Bring the sides of the paper together, folding and crimping the edges to seal. (Make sure that there’s still room for air to circulate during cooking.)

5. Bake Harissa Salmon Parcels - Place the parcels on a baking sheet. Bake the parcels for 15 minutes or until done to your liking. Remember cooking time can be a few minutes shorter or longer depending on your oven and the thickness of your salmon fillet.

6. Serve - Open the parcels carefully, as steam will be released. Scatter with the rest of the chopped parsley. Serve with couscous and your favorite Moroccan-inspired side dishes.