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Mediterranean Salmon in Parchment Paper

This Mediterranean Salmon in Parchment Paper is SO EASY! Moist, flavorful salmon wrapped with vibrant Mediterranean toppings, perfect for a quick, impressive dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Easy, Healthy, Parchment Paper, Quick, Salmon
Servings: 4 servings

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

Instructions

  • Preheat your oven to 400°F (200°C) to ensure the salmon cooks immediately and seals in flavor.
  • Cut two large sheets of parchment paper, about 15x12 inches each. Fold each sheet in half lengthwise and then unfold to create a crease for organizing ingredients.
  • Place the salmon fillet on one half of the parchment paper. Season evenly with sea salt, paprika, ground ginger or garlic powder, and dried dill.
  • Add the kalamata olives, sun-dried tomatoes, artichoke hearts, capers, and fresh dill on top of the seasoned salmon. Drizzle pesto sauce generously over everything.
  • Fold the other half of the parchment paper over the salmon and toppings. Starting at one end, fold the edges tightly together to seal and trap steam inside.
  • Place the parchment packets on a large baking sheet and bake in the preheated oven for 20–25 minutes, until the salmon flakes easily with a fork.
  • Carefully open the parchment packets to avoid steam. Serve the salmon with toppings, optionally alongside quinoa or a fresh green salad.

Equipment

  • Large baking sheet
  • Parchment Paper
  • Chef’s knife
  • Mixing Bowl
  • Oven

Notes

  • Marinate the salmon in pesto for 30 minutes before cooking to enhance flavor.
  • Ensure salmon is at room temperature before baking for even cooking.
  • Leftovers store well in an airtight container in the fridge up to 3 days.
  • Freeze uncooked salmon tightly wrapped for up to 3 months; thaw overnight in the fridge before cooking.
  • Seasonally upgrade by adding fresh vegetables like asparagus, green beans, or kale.