Mediterranean Salmon in Parchment Paper Recipe
This Mediterranean Salmon baked in parchment paper is a flavorful and healthy dish featuring a fresh salmon fillet topped with a mix of kalamata olives, sun-dried tomatoes, artichoke hearts, capers, and fresh dill, all enhanced with seasoning and pesto sauce. Sealed in parchment and baked, the fish stays moist and tender while absorbing vibrant Mediterranean flavors.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Total Time: 30-40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 (2-pound) salmon fillet
- 1/4 tsp sea salt, to taste
- 1 tsp paprika
- 1 tsp ground ginger or garlic powder
- 1 tsp dried dill
- 1/4 cup kalamata olives, pitted and chopped
- 1/4 cup sun-dried tomatoes, drained
- 1/2 cup artichoke hearts
- 1/4 cup capers
- 3 sprigs fresh dill, chopped
- 1/3 cup pesto sauce
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit and lay out a long sheet of parchment paper on a large baking sheet, preparing the base for cooking the salmon in a steam-sealed environment.
- Season the salmon: Place the salmon fillet on top of the parchment paper and sprinkle sea salt, paprika, ground ginger or garlic powder, and dried dill evenly over the fish to build layers of flavor.
- Add Mediterranean toppings: Distribute the kalamata olives, sun-dried tomatoes, artichoke hearts, capers, fresh dill, and pesto sauce evenly over the salmon fillet to ensure each bite is infused with delicious Mediterranean ingredients.
- Seal the parchment packet: Fold the sides and ends of the parchment paper carefully around the salmon to create a sealed packet, and secure it tightly with kitchen twine to trap all the juices and steam inside.
- Bake the salmon: Place the parchment packet on the center rack of the preheated oven and bake for 20 minutes. For thicker salmon cuts, extend the cooking time to 25 to 30 minutes until the fish is fully cooked.
- Check doneness and serve: Remove the salmon from the oven, cut the twine, and unwrap the parchment paper. Confirm the salmon is cooked through by ensuring it reaches an internal temperature of 145 degrees Fahrenheit using an instant-read thermometer inserted into the thickest part of the fillet. Slice into individual portions and serve warm with your favorite side dishes.
Notes
- Using parchment paper to bake the salmon locks in moisture, making the fish tender and flavorful.
- You can substitute ground ginger with garlic powder depending on your preference.
- For thicker salmon fillets, increase baking time to 25-30 minutes to ensure thorough cooking.
- Check the internal temperature to avoid undercooking or overcooking the salmon.
- Serve with Mediterranean side dishes such as couscous, Greek salad, or roasted vegetables for a complete meal.
- Kitchen twine helps keep the parchment packet secure during baking to maintain steam.
