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Savory Parchment Baked Roasted Red Pepper Salmon. recipe image
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Parchment Baked Roasted Red Pepper Salmon.

This Parchment Baked Roasted Red Pepper Salmon is bursting with flavor and incredibly easy to make! A healthy, gourmet weeknight dinner ready in under 30 minutes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Healthy, Quick, Salmon, Seafood, Weeknight Dinner
Servings: 4 servings

Ingredients

  • 1 jar (16 ounce) roasted red peppers drained
  • 1/2 cup oil packed sun-dried tomatoes drained
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons honey
  • 4 cloves garlic smashed
  • 2 tablespoons lemon juice
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cumin
  • Red pepper flakes to taste
  • Kosher salt and black pepper to taste
  • 2 small potatoes very thinly sliced
  • 4 (6-8 ounce) salmon fillets
  • Tzatziki for serving
  • Fresh dill and basil for serving

Instructions

  • In a mixing bowl, combine the drained roasted red peppers, sun-dried tomatoes, extra virgin olive oil, honey, smashed garlic, lemon juice, smoked paprika, cumin, red pepper flakes, and a sprinkle of kosher salt and black pepper. Use an immersion blender or regular blender to puree until smooth. Set aside.
  • Preheat your oven to 400°F (200°C). This high heat will help the salmon cook quickly while keeping it moist.
  • On a large piece of parchment paper, lay out the very thinly sliced potatoes, overlapping slightly to create a base for the salmon.
  • Place the salmon fillets on top of the potato layer. Drizzle a little olive oil over the fish and season with salt and pepper.
  • Generously spoon the roasted red pepper sauce over each salmon fillet, ensuring they are well coated.
  • Fold the parchment paper over the salmon and potatoes, crimping the edges tightly to create a sealed packet.
  • Place the parchment packets on a baking sheet and bake for about 15-20 minutes, or until the salmon flakes easily with a fork and the potatoes are tender.
  • Carefully open the parchment packets, allowing steam to escape. Serve the salmon hot, topped with fresh dill and basil, alongside tzatziki for a refreshing contrast.

Equipment

  • Parchment Paper
  • Baking Sheet
  • Sharp Knife
  • Mixing Bowl

Notes

  • For a vegan twist, replace honey with maple syrup and use a plant-based yogurt instead of tzatziki.
  • Thinly slice potatoes very well or par-cook them to ensure tenderness after baking.
  • Prepare the roasted red pepper sauce a day ahead for enhanced flavor and easier meal prep.
  • Use wild-caught salmon for a more sustainable and cleaner protein option.
  • Leftovers can be stored in the fridge for up to 2 days and reheated gently to maintain moisture.