Mediterranean Salmon in Parchment Paper Recipe

Introduction

This Mediterranean Salmon baked in parchment paper is a delicious, healthy dish that brings vibrant flavors right to your table. With a blend of herbs, olives, and sun-dried tomatoes, it’s an easy way to enjoy a gourmet meal in just 30 minutes.

Ingredients

• 2 pounds salmon fillet (wild-caught recommended)
• Sea salt (to taste)
• Paprika (for subtle smokiness)
• Ground ginger or garlic powder (choose your preference)
• Dried dill (for Mediterranean flavor)
• Kalamata olives, chopped (for a tangy punch)
• Sun-dried tomatoes, chopped (adds umami and sweetness)
• Artichoke hearts (canned or frozen), chopped
• Capers (for a briny kick)
• Fresh dill (to brighten the dish)
• Pesto sauce (to tie all flavors together)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Lay a long sheet of parchment paper on a large baking sheet.
3. Step 3: Place the salmon fillet on the parchment paper and evenly sprinkle sea salt, paprika, ground ginger or garlic powder, and dried dill over the top.
4. Step 4: Distribute the chopped kalamata olives, sun-dried tomatoes, artichoke hearts, and capers evenly over the salmon.
5. Step 5: Fold the parchment paper around the salmon to create a sealed packet, ensuring no gaps for steam to escape.
6. Step 6: Bake in the preheated oven for 20 minutes, or until the salmon is fully cooked and flakes easily with a fork.
7. Step 7: Remove the baking sheet from the oven, carefully cut open the parchment packet, and transfer the salmon to a serving platter.
8. Step 8: Slice into portions, garnish with fresh dill, and drizzle with pesto sauce before serving.

Tips & Variations

• For a citrusy touch, add thin lemon slices inside the parchment packet before baking.
• Swap ground ginger with garlic powder according to your taste preference for different aromatic notes.
• Serve with a side of couscous or a fresh green salad for a complete Mediterranean meal.
• If you don’t have parchment paper, use aluminum foil but be careful not to overcook the salmon.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the oven at 300°F for 10-15 minutes or until heated through, to keep the fish moist and tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used but make sure to thaw it completely and pat it dry before seasoning and baking to avoid excess moisture.

Is it necessary to seal the parchment paper tightly?

Yes, sealing the parchment packet well traps steam which cooks the salmon evenly and keeps it moist, enhancing flavors throughout.

Mediterranean Salmon in Parchment Paper Recipe

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This Mediterranean Salmon in Parchment Paper is a delicious and healthy meal that highlights vibrant Mediterranean flavors. Wild-caught salmon is seasoned with sea salt, paprika, ginger or garlic powder, and dill, then topped with kalamata olives, sun-dried tomatoes, artichoke hearts, and capers. Baked in parchment paper, the fish steams in its own juices, resulting in a tender, flavorful dish that’s perfect for a wholesome weeknight dinner or special occasion.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

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Salmon and Seasonings

• 2 pounds salmon fillet (wild-caught preferred)
• Sea salt, to taste
• 1 teaspoon paprika
• 1 teaspoon ground ginger or garlic powder (choose based on preference)
• 1 teaspoon dried dill

Vegetable Toppings

• 1/4 cup chopped kalamata olives
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup artichoke hearts (canned or frozen), chopped
• 2 tablespoons capers

Finishing Touches

• Fresh dill, for garnish
• Pesto sauce, to serve

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) ensuring it reaches the correct temperature for even cooking.
2. Prepare the Baking Sheet: Lay a long sheet of parchment paper on a large baking sheet, large enough to wrap around the salmon fillet completely.
3. Season the Salmon: Place the salmon fillet on the parchment paper. Sprinkle evenly with sea salt, paprika, ground ginger or garlic powder, and dried dill, making sure all sides are well seasoned.
4. Add Toppings: Evenly distribute the chopped kalamata olives, sun-dried tomatoes, artichoke hearts, and capers over the top of the salmon to enhance flavor and texture.
5. Create the Packet: Fold the parchment paper over the salmon and crimp the edges tightly to form a sealed packet that will trap moisture and steam the fish.
6. Bake the Salmon: Place the baking sheet into the preheated oven and bake the salmon packet for 20 minutes, or until the salmon is opaque and flakes easily with a fork.
7. Unwrap and Serve: Carefully remove the packet from the oven. Cut the twine or unwrap the parchment paper, then slice the salmon into individual portions. Garnish with fresh dill and serve with pesto sauce and your choice of sides.

Notes

• Wild-caught salmon is recommended for optimal flavor and nutritional benefits.
• Adjust seasonings to your taste preferences, especially the amount of salt and paprika.
• You can substitute sun-dried tomatoes and olives with fresh versions if preferred.
• Use parchment paper designed for cooking to avoid any burning or sticking issues.
• Serve with Mediterranean sides such as couscous, roasted vegetables, or a fresh salad.

Keywords: Mediterranean salmon, baked salmon, healthy salmon recipe, parchment paper salmon, wild-caught salmon, Mediterranean diet, seafood dinner, easy salmon recipe