In the middle of the top sheet, place one salmon fillet wrapped in bacon. Place the slices of one clementine around it. Season with garlic powder, salt and pepper. Squeeze a little bit of lemon juice on top, and add 1 branch of fresh dill. Drizzle with olive oil. Repeat with all other salmon fillets. Each salmon fillet should be placed on top of 4 sheets of parchment paper in the middle of the top sheet, because they will each be wrapped individually.