Mediterranean Salmon in Parchment Paper

If you’re looking for a dish that brings the sunny flavors of the Mediterranean right to your dining table, look no further than Mediterranean Salmon in Parchment Paper. This recipe is not only vibrant and delicious but also incredibly easy to prepare. Cooking salmon in parchment paper locks in moisture and flavor, creating a delightful meal that’s perfect for busy weeknights or a special occasion. The combination of fresh ingredients like sun-dried tomatoes, kalamata olives, and artichoke hearts elevates this dish, making it a crowd-pleaser for family and friends alike.

Why Mediterranean Salmon in Parchment Paper is Worth Your Time

This Mediterranean Salmon in Parchment Paper is a culinary treasure that combines simplicity with robust flavors. Cooking in parchment paper not only ensures that the salmon remains tender and flaky but also allows the dish to be a breeze to clean up. The vibrant medley of Mediterranean ingredients offers a healthful and satisfying meal that is rich in omega-3 fatty acids, vitamins, and minerals. Plus, it’s a visually stunning dish that makes for an impressive presentation.

Gather These 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, chopped
• 1/4 cup capers
• 3 sprigs fresh dill, chopped
• 1/3 cup pesto sauce

Prep & Cook Tools

• Large baking sheet – to hold the parchment packets while baking.
• Parchment paper – essential for wrapping the salmon and keeping it moist.
• Chef’s knife – for chopping the ingredients.
• Mixing bowl – to combine your seasonings and toppings.
• Oven – preheat to ensure even cooking.

Mastering Mediterranean Salmon in Parchment Paper: How-To

Step 1: Preheat Your Oven

Begin by preheating your oven to 400°F (200°C). This ensures that your salmon begins cooking immediately, sealing in all those amazing flavors.

Step 2: Prepare the Parchment

Cut two large sheets of parchment paper, each about 15×12 inches. Fold each sheet in half lengthwise, then unfold it to create a crease. This crease will help you organize the ingredients later.

Step 3: Season the Salmon

Place the salmon fillet on one half of the parchment paper. Sprinkle the sea salt, paprika, ground ginger (or garlic powder), and dried dill evenly over the fillet.

Step 4: Layer the Toppings

On top of the seasoned salmon, add the kalamata olives, sun-dried tomatoes, artichoke hearts, capers, and fresh dill. Drizzle the pesto sauce generously over the top, making sure to cover the salmon well.

Step 5: Fold and Seal the Parchment

Carefully fold the other half of the parchment paper over the salmon and toppings. Starting at one end, fold the edges together to create a tight seal, making sure it’s well-enclosed to trap the steam inside.

Step 6: Bake the Salmon

Place the parchment packets on a large baking sheet and transfer them to the preheated oven. Bake for about 20-25 minutes, depending on the thickness of the salmon. You’ll know it’s done when the fish flakes easily with a fork.

Step 7: Serve and Enjoy

Carefully open the parchment packets (watch out for the steam!) and plate the salmon along with the delicious toppings. This dish is delightful on its own or served with a side of quinoa or a fresh green salad.

Season-by-Season Upgrades

• Spring: Add fresh asparagus or green beans for a seasonal crunch.
• Summer: Swap the pesto for a fresh basil sauce or add diced tomatoes for a burst of freshness.
• Fall: Incorporate diced butternut squash or sweet potatoes for a heartier meal.
• Winter: Include chopped kale or spinach for added nutrients and color.

Troubleshooting Tips

• If your salmon isn’t cooking evenly, make sure it’s at room temperature before baking.
• For extra flavor, marinate the salmon in the pesto for at least 30 minutes before cooking.
• If you find the salmon overcooked, reduce the baking time slightly next time.
• Always check for freshness in your ingredients to ensure the best flavor profile.

Best Ways to Store

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze the salmon, it’s best to do so before cooking. Wrap the salmon tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to cook, thaw it in the refrigerator overnight before proceeding with the recipe.

Mediterranean Salmon in Parchment Paper Q&A

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon! Just be sure to thaw it completely in the refrigerator before seasoning and baking.

What can I substitute for pesto?

If you don’t have pesto on hand, you can use olive oil mixed with fresh herbs like basil, thyme, and parsley for a similar flavor profile.

How do I know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). If you have a meat thermometer, this is the most accurate way to check.

Can I make this dish ahead of time?

Yes! You can prepare the salmon packets a few hours in advance. Just keep them in the fridge until you’re ready to bake them. This makes for an easy and stress-free dinner!

Quick Weeknight Wins

• Quick Weeknight Salmon
• Easy Baked Salmon
• 30-Minute Healthy Dinners

The Last Word

There’s something remarkably satisfying about preparing a meal that is both nutritious and packed with flavor. Mediterranean Salmon in Parchment Paper not only delivers on taste but is also a feast for the eyes. The combination of fresh ingredients and the ease of cooking in parchment makes this dish a must-try. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress. So gather your ingredients, follow the steps, and enjoy a delightful Mediterranean-inspired meal that brightens your table and tantalizes your taste buds.