Instructions

• Preheat the oven to 400°F. Lay a long sheet of parchment paper on a large baking sheet—use a piece large enough to fold into a sealed packet around the salmon.
• Place the 1 (2‑pound) salmon fillet in the center of the parchment. Evenly sprinkle the fillet with 1/4 tsp sea salt (or to taste), 1 tsp paprika, 1 tsp ground ginger or garlic powder (your choice), and 1 tsp dried dill.
• Top the seasoned salmon with the remaining ingredients, distributing them evenly across the fillet: 1/4 cup chopped pitted Kalamata olives, 1/4 cup drained sun-dried tomatoes, 1/2 cup artichoke hearts, 1/4 cup capers, 3 sprigs fresh dill (chopped), and 1/3 cup pesto sauce.
• Fold the parchment over the salmon to form a packet: bring the long edges together, then fold and crimp the short ends so the packet is sealed but has some room for steam. Secure the packet with kitchen twine if desired and place it seam-side up on the baking sheet.
• Bake on the center rack of the preheated oven for 20 minutes. If your salmon is thicker than average, bake 25 to 30 minutes.
• Remove the baking sheet from the oven. Carefully cut the twine and open the packet away from your face to avoid steam. Check doneness with an instant-read thermometer inserted into the thickest part of the salmon—finished salmon should register 145°F.
• Let the salmon rest in the opened packet for 2–3 minutes, then cut into individual portions and serve.