Preheat the oven to 200°C.
Blend chermoula ingredients, excluding salt and cayenne, until smooth.
Season to taste and spread paste liberally over the salmon fillets.
Marinate the covered salmon for up to one hour.
Fry onion and red peppers in oil until they begin to soften.
Add wine, boil, and simmer until most liquid evaporates.
Cook tomatoes in the pan until they break down, then stir in basil and lemon zest.
Place each salmon fillet onto a greased piece of parchment or foil.
Top each fillet with a lemon slice and a portion of the vegetable mixture.
Seal the parcels tightly and place them on a baking tray.
Bake for 12 to 15 minutes until the salmon is cooked through.
Serve the unopened parcels with cooked couscous and black olives.