For the marinate, blend all of the paste ingredients, except the salt and cayenne pepper, in a food processor until smooth and well combined and season with salt. Spread the paste liberally all over the salmon fillets. Cover and allow to marinate for 1-2 hours. To put the dish together, Place the 2 sheets of parchment on your work top and place the foil on top. Lay ½ of the sliced peppers in the middle and lay the marinated fish on top. Arrange the remaining peppers around, along with the onions, tomatoes and black olives. Grate over the zest of the lemon and pour over the white wine. Finally, slice the lemon and place a few slices over each fish. Wrap up the foil and parchment tightly to form parcels and bake in the oven at 180`c for 10-12 minutes. To serve, spoon the couscous onto 2 plates and lay on the parcels whilst still hot. Allow your guests to open up the parcels themselves.