Mediterranean Salmon en Papillote, or salmon baked in parchment paper, is a flavorful and healthy dish that’s as visually stunning as it is easy to make. This recipe combines the fresh flavors of the Mediterranean—kalamata olives, sun-dried tomatoes, artichoke hearts, and capers—along with fresh dill and pesto, creating a dish that’s bursting with flavor and perfect for a quick weeknight meal or special occasion. The parchment paper seals in all the juices, resulting in tender, flaky salmon with vibrant flavors.
Ingredients
- 1 (2-pound) salmon fillet
- 1/4 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon dried dill
- 1/4 cup kalamata olives, pitted and chopped
- 1/4 cup sun-dried tomatoes, drained and chopped
- 1/2 cup artichoke hearts, chopped
- 1/4 cup capers, drained
- 3 sprigs fresh dill, chopped
- 1/3 cup pesto
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Salmon: Place a large sheet of parchment paper on a baking sheet. Lay the salmon fillet in the center of the parchment paper, skin-side down. Season the salmon with sea salt, paprika, ground ginger, and dried dill.
- Add Mediterranean Toppings: Evenly distribute the chopped kalamata olives, sun-dried tomatoes, artichoke hearts, and capers over the salmon fillet. Sprinkle fresh dill on top for added flavor.
- Drizzle with Pesto: Spoon the pesto over the salmon and toppings, spreading it lightly to ensure an even coating.
- Wrap and Seal: Fold the parchment paper over the salmon, crimping the edges tightly to seal in the steam. Make sure the packet is well-sealed to keep the flavors locked in during baking.
- Bake: Place the parchment packet on a baking sheet and bake for 20–25 minutes, or until the salmon is opaque and flakes easily with a fork.
- Serve: Carefully open the parchment packet, as steam will release. Serve the salmon warm with a side of vegetables, rice, or couscous to complete the Mediterranean experience.
Conclusion
This Mediterranean Salmon en Papillote is a beautiful and effortless way to enjoy heart-healthy salmon with vibrant Mediterranean flavors. The parchment paper seals in the moisture, creating perfectly cooked, tender salmon that’s infused with the rich, savory flavors of olives, sun-dried tomatoes, and pesto. Enjoy this wholesome dish for an easy yet elegant meal any night of the week.
Mediterranean Salmon en Papillote
A tender, flavorful Mediterranean-inspired salmonfillet baked in parchment paper with olives, artichokes, sun-dried tomatoes,and pesto for a quick, healthy, and elegant meal.
- 1 2-pound salmon fillet
- 1/4 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon dried dill
- 1/4 cup kalamata olives (pitted and chopped)
- 1/4 cup sun-dried tomatoes (drained and chopped)
- 1/2 cup artichoke hearts (chopped)
- 1/4 cup capers (drained)
- 3 sprigs fresh dill (chopped)
- 1/3 cup pesto
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Salmon: Place a large sheet of parchment paper on a baking sheet. Lay the salmon fillet in the center of the parchment paper, skin-side down. Season the salmon with sea salt, paprika, ground ginger, and dried dill.
- Add Mediterranean Toppings: Evenly distribute the chopped kalamata olives, sun-dried tomatoes, artichoke hearts, and capers over the salmon fillet. Sprinkle fresh dill on top for added flavor.
- Drizzle with Pesto: Spoon the pesto over the salmon and toppings, spreading it lightly to ensure an even coating.
- Wrap and Seal: Fold the parchment paper over the salmon, crimping the edges tightly to seal in the steam. Make sure the packet is well-sealed to keep the flavors locked in during baking.
- Bake: Place the parchment packet on a baking sheet and bake for 20–25 minutes, or until the salmon is opaque and flakes easily with a fork.
- Serve: Carefully open the parchment packet, as steam will release. Serve the salmon warm with a side of vegetables, rice, or couscous to complete the Mediterranean experience.