This recipe is one of those weeknight winners that looks restaurant-fancy but cooks with almost no fuss. Individual parchment packets steam the salmon and thin potato slices while a bright roasted red pepper and sun-dried tomato sauce adds sweet, smoky, garlicky flavor. There’s minimal cleanup and the final presentation—each fillet opened tableside—is impossible to resist.

I test this method when I want a healthy dinner that still feels special. The packets lock in juices and concentrate flavors, so the salmon stays moist and the potatoes cook through without boiling or frying. The sauce is blended right into the jarred peppers and sun-dried tomatoes, so you get big flavor with very little hands-on time.

Below you’ll find the shopping and ingredients, a step-by-step method taken exactly from the recipe source, and practical tips for timing, swapping ingredients, and preventing common problems. Read through once, then jump to the method and start prepping—this one moves quickly once the oven is hot.

Shopping List

Focus on quality for the main elements: a good jar of roasted red peppers, oil-packed sun-dried tomatoes, and fresh salmon fillets. You’ll also want regular pantry items like extra-virgin olive oil, honey, smoked paprika, and a decent tzatziki (store-bought or homemade) for finishing. If you prefer, buy small, thin potatoes that slice easily or a mandoline for consistent cuts.

Ingredients

1 jar (16 ounce) roasted red peppers, drained — drained to avoid watering down the sauce.
1/2 cup oil packed sun-dried tomatoes, drained — the oil adds richness; drain excess so the sauce isn’t overly oily.
1/4 cup extra virgin olive oil — provides body to the blended sauce and helps it coat the salmon.
2 teaspoons honey — balances the acidity and smoky notes.
4 cloves garlic, smashed — smashed garlic releases flavor quickly in the blender.
2 tablespoons lemon juice — brightens the sauce and cuts through the richness.
2 teaspoons smoked paprika — contributes the smoky backbone; use sweet or hot to taste.
1/2 teaspoon cumin — adds warm, earthy depth.
red pepper flakes — to taste; add a little for warmth or more for spice.
kosher salt and black pepper — to taste; season potatoes and salmon as you assemble.
2 small potatoes, very thinly sliced — thin slices steam quickly; pat dry if wet.
4 (6-8 ounce) salmon fillets — skinless or skin-on both work; adjust cooking time slightly for thicker fillets.
tzatziki, for serving — a cool, tangy finish that offsets the warm spice.
fresh dill and basil, for serving — fresh herbs for garnish and bright aromatics.

Method: Parchment Baked Roasted Red Pepper Salmon

Preheat the oven to 425°F. Cut four large pieces of parchment paper (about 15×16 inches) and fold each in half to create a crease; set aside.
Drain the jarred roasted red peppers and drain the oil-packed sun-dried tomatoes. In a blender, combine the drained roasted red peppers, drained sun-dried tomatoes, 1/4 cup extra-virgin olive oil, 2 teaspoons honey, 4 smashed garlic cloves, 2 tablespoons lemon juice, 2 teaspoons smoked paprika, 1/2 teaspoon cumin, red pepper flakes (to taste), and kosher salt and black pepper (to taste). Blend until smooth or mostly smooth.
Very thinly slice the 2 small potatoes. Pat the slices dry with paper towels if they are wet.
Working with one folded parchment at a time, arrange the potato slices in a single layer on one half of the crease, leaving a border of parchment around the edges so you can seal the packet. Season the potatoes with kosher salt and black pepper (to taste).
Place one salmon fillet (6–8 ounce) on top of the potatoes. Spoon 1–2 spoonfuls of the red pepper sauce over the top of the salmon. Repeat steps 4–5 to make a total of 4 packets.
Fold the other half of the parchment over each salmon. Starting at one end, fold and crimp the open edges tightly to seal each packet into a half-moon shape. Place the sealed packets, seam-side up, on a rimmed baking sheet.
Bake on the bottom oven rack until the potatoes are tender and the salmon is cooked through, about 15–20 minutes.
Carefully open each packet (watch for steam). Serve each salmon packet topped with tzatziki and garnished with fresh dill and basil.

Why You’ll Love This Recipe

It’s elegant enough for guests but simple enough for a hectic weeknight. The parchment packets create a mini steam oven for each portion, so you get tender potatoes and perfectly cooked salmon without babysitting a skillet. The blended roasted red pepper and sun-dried tomato sauce gives a concentrated, slightly smoky-sweet flavor that’s more complex than a quick pan sauce.

Cleanup is minimal: one baking sheet and the blender jar. The portions are individualized, so timing for serving is forgiving—leave packets on the sheet, then open at the table for a small flourish. And the tzatziki topping brings a cool, creamy contrast that lifts every bite.

Vegan & Vegetarian Swaps

Firm tofu or tempeh: Press and slice into fillets, place on the potatoes, and follow the same packet method. Bake times may be similar, but check for your preferred texture.
Roasted cauliflower or large portobello caps: Use thick slices or whole caps in place of salmon. Roast until tender; potatoes may still need the full cook time.
Skip the tzatziki: Use a dairy-free yogurt-based sauce or a light tahini drizzle for a vegan finish.

Setup & Equipment

Everything you need fits on a countertop. Here’s what I use regularly:

Rimmed baking sheet — to hold the packets and catch any stray juices.
Parchment paper — about 15×16 inches per packet; fold in half to create a crease.
Sharp knife or mandoline — for very thin potato slices; take care with a mandoline.
Blender — to puree the roasted red pepper and sun-dried tomato sauce until smooth.
Measuring spoons and cups — for the oil, honey, lemon juice, and spices.
Tongs or a spatula — to move packets if needed without breaking them open.

Problems & Prevention

Common issues and how to avoid them

Soggy potatoes: Slice the potatoes very thin and pat them dry before assembling. Arrange in a single layer so each slice steams rather than traps excess liquid.
Under- or overcooked salmon: Fillet thickness matters. The recipe timing (15–20 minutes at 425°F) is for typical 6–8 ounce fillets. If your fillets are unusually thick, add a few minutes and check for flakiness. If thin, check at the earlier end of the range.
Packet steam escape: Fold and crimp tightly along the edges, starting at one end and working to the other. Leave enough parchment border to create a confident seal.
Too much oil in the sauce: Drain the oil-packed sun-dried tomatoes well. Excess oil makes the sauce heavier and can make the packets greasy.

Spring to Winter: Ideas

Spring: Serve with a simple pea and mint salad or quick asparagus tossed in lemon and olive oil for brightness.
Summer: Add halved cherry tomatoes into the packet for additional sweet acidity; finish with extra basil.
Autumn: Swap the small potatoes for thinly sliced sweet potatoes for a heartier plate; cinnamon or smoked paprika can complement the flavors.
Winter: Serve packets alongside braised greens or a warm grain salad (farro or barley) to add comforting texture.

If You’re Curious

Why the parchment method? The packets create a sealed micro-environment where steam circulates without dilution, cooking ingredients gently and keeping fat and flavor centered around the protein. This is a forgiving method for salmon: it reduces the risk of drying out while concentrating the sauce on top.

Blending the roasted red peppers with sun-dried tomatoes and just a bit of honey and lemon balances sweetness, smoke, and acidity. Smoked paprika and cumin add subtle warmth, while garlic and olive oil make the sauce cohesive. If you like more texture, pulse the sauce rather than blending it completely smooth.

Shelf Life & Storage

Refrigerator: Store cooked salmon packets (opened and contents cooled) in an airtight container for up to 3 days. Keep tzatziki separate and add just before serving.
Freezer: For best texture, I don’t recommend freezing cooked salmon in parchment packets—the potatoes can become grainy. If necessary, remove salmon and sauce from potatoes, wrap tightly, and freeze for up to 1 month; thaw gently overnight in the refrigerator.
Reheating: Reheat gently in a 325°F oven until warmed through (10–12 minutes), or open the packet and reheat in a skillet over medium-low, spooning sauce over the fish to retain moisture.

Parchment Baked Roasted Red Pepper Salmon Q&A

Can I make the sauce ahead? Yes. The blended roasted red pepper and sun-dried tomato sauce keeps in the fridge for up to 3 days. Blend, store in a jar, and spoon onto fillets just before sealing the packets.
What if I don’t have tzatziki? A dollop of plain Greek yogurt with a squeeze of lemon and chopped cucumber or dill makes an easy substitute.
Can the packets be stacked on the baking sheet? Place packets seam-side up and give them space; they can be on the same baking sheet but avoid crushing them so steam can circulate inside each packet.
How do I test for doneness? Salmon is done when it flakes easily with a fork and is opaque through the center. Internal temperature around 125–135°F will be moist and flaky.
My sauce is too thick/thin — what then? If too thick, add a teaspoon of lemon juice or a little water to thin. If too thin, blend in another drained roasted pepper or a few sun-dried tomatoes to thicken slightly.

Ready to Cook?

Gather the ingredients, preheat the oven to 425°F, and plan for a short prep and a quick finish. The method is straightforward and the results are reliably excellent: moist salmon, tender potatoes, and a vibrant sauce that ties everything together. Open the packets at the table, top with tzatziki, and finish with fresh dill and basil for a simple, delicious meal that feels like a treat.

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Parchment Baked Roasted Red Pepper Salmon.

Salmon fillets baked in parchment with a roasted red pepper and sun-dried tomato sauce, layered over thinly sliced potatoes and served with tzatziki and fresh herbs.

Prep Time20

Cook Time15

Total Time35

Servings: 4 servings

Ingredients

1 jar 16 ounceroasted red peppers, drained
1/2 cupoil packed sun-dried tomatoes drained
1/4 cupextra virgin olive oil
2 teaspoonshoney
4 clovesgarlic smashed
2 tablespoonslemon juice
2 teaspoonssmoked paprika
1/2 teaspooncumin
red pepper flakes
kosher salt and black pepper
2 small potatoes very thinly sliced
4 6-8 ouncesalmon fillets
tzatziki for serving
fresh dill and basil for serving

Instructions

Preheat the oven to 425°F. Cut four large pieces of parchment paper (about 15×16 inches) and fold each in half to create a crease; set aside.
Drain the jarred roasted red peppers and drain the oil-packed sun-dried tomatoes. In a blender, combine the drained roasted red peppers, drained sun-dried tomatoes, 1/4 cup extra-virgin olive oil, 2 teaspoons honey, 4 smashed garlic cloves, 2 tablespoons lemon juice, 2 teaspoons smoked paprika, 1/2 teaspoon cumin, red pepper flakes (to taste), and kosher salt and black pepper (to taste). Blend until smooth or mostly smooth.
Very thinly slice the 2 small potatoes. Pat the slices dry with paper towels if they are wet.
Working with one folded parchment at a time, arrange the potato slices in a single layer on one half of the crease, leaving a border of parchment around the edges so you can seal the packet. Season the potatoes with kosher salt and black pepper (to taste).
Place one salmon fillet (6–8 ounce) on top of the potatoes. Spoon 1–2 spoonfuls of the red pepper sauce over the top of the salmon. Repeat steps 4–5 to make a total of 4 packets.
Fold the other half of the parchment over each salmon. Starting at one end, fold and crimp the open edges tightly to seal each packet into a half-moon shape. Place the sealed packets, seam-side up, on a rimmed baking sheet.
Bake on the bottom oven rack until the potatoes are tender and the salmon is cooked through, about 15–20 minutes.
Carefully open each packet (watch for steam). Serve each salmon packet topped with tzatziki and garnished with fresh dill and basil.