Preheat the oven to 220 degrees C. Cut two 30cm circles of baking paper and place each fillet of salmon on them so that they are 2cm from the centre.
Cover each fillet with a spoonful of peas, a clove of crushed garlic, 1 teaspoon of lemon juice and a drizzle of olive oil. Fold the paper over the fillet into a packet and seal the edges by crimping and folding like a pastie. Place on a baking sheet or tray.
Bake for 15 minutes in the preheated oven or until the fish is able to be flaked with a fork. To serve, place the packets onto serving plates and cut open the centre in the shape of a cross.