Slow Roasted Salmon in Parchment Paper

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 onion, thinly sliced
• 1 bay leaf
• Kosher salt
• 1 cup Castelvetrano olives, pitted, quartered
• ¼ cup drained capers
• ¼ cup raisins
• 6 tablespoons dark rum
• 2 tablespoons fresh lime juice
• 4 6-ounce salmon fillets, patted dry
• Freshly ground black pepper
• 4 tablespoons coarsely chopped cilantro, divided, plus more for serving
• Lime wedges (for serving)

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