Experience the vibrant flavors of the Mediterranean with this easy, no-mess salmon recipe. Baked in parchment paper, the salmon absorbs the essence of sun-dried tomatoes, artichokes, kalamata olives, and fresh herbs, resulting in a tender and flavorful dish. Perfect for weeknight dinners or special occasions, this Mediterranean Salmon is both healthy and delicious.
This Mediterranean Salmon has quickly become a favorite in our household, especially on busy weeknights when we crave something quick yet indulgent. My husband, who loves anything with olives and capers, can’t get enough of this dish. Wrapping the salmon in parchment paper not only keeps the cleanup to a minimum but also locks in all the flavors, making every bite a burst of Mediterranean goodness. It’s one of those meals that feels special, even though it’s incredibly simple to prepare. We love to sit around the table, the aromas of fresh dill and roasted salmon filling the air, and enjoy this wholesome, satisfying meal together.
Why This Mediterranean Salmon in Parchment Paper Will Be Your New Go-To Recipe
- Easy and Mess-Free: Baking the salmon in parchment paper not only simplifies the cooking process but also makes cleanup a breeze. Just toss the paper when you’re done—no pots or pans to scrub!
- Bursting with Mediterranean Flavors: The combination of kalamata olives, sun-dried tomatoes, artichoke hearts, and fresh dill brings a vibrant and tangy taste to the dish, perfectly complementing the rich, tender salmon.
- Healthy and Nutrient-Rich: Packed with omega-3 fatty acids from the salmon and a variety of vitamins and minerals from the Mediterranean ingredients, this dish is as nutritious as it is delicious.
- Versatile and Impressive: Whether you’re cooking for a casual family dinner or entertaining guests, this recipe is sure to impress with its beautiful presentation and complex flavors.
Ingredients:
- 900g (2-pound) salmon fillet
- 1.5g (¼ teaspoon) sea salt
- 5g (1 teaspoon) paprika
- 5g (1 teaspoon) ground ginger
- 5g (1 teaspoon) dried dill
- 60g (¼ cup) kalamata olives, pitted and chopped
- 30g (¼ cup) sun-dried tomatoes, drained
- 120g (½ cup) artichoke hearts
- 35g (¼ cup) capers
- 3 sprigs fresh dill, chopped
- 80ml (⅓ cup) pesto sauce
Directions:
- Prepare the Oven and Parchment Paper: Preheat your oven to 400°F (200°C). Lay out a large sheet of parchment paper on a baking sheet.
- Season the Salmon: Place the salmon fillet on the parchment paper. Sprinkle with sea salt, paprika, ground ginger, and dried dill, ensuring an even coating.
- Add Mediterranean Toppings: Distribute the chopped kalamata olives, sun-dried tomatoes, artichoke hearts, capers, and fresh dill evenly over the salmon fillet. Drizzle the pesto sauce on top.
- Wrap the Salmon: Fold the sides and ends of the parchment paper over the salmon, creating a sealed packet. Secure the packet with kitchen twine to ensure it stays closed during baking.
- Bake the Salmon: Place the baking sheet on the center rack of your preheated oven. Bake for 20 minutes, or until the salmon is cooked through. If your salmon fillet is particularly thick, you may need to bake it for an additional 5-10 minutes.
- Check for Doneness: Remove the salmon from the oven and carefully unwrap the parchment paper. The salmon is fully cooked when it reaches an internal temperature of 145°F (63°C). Use an instant-read thermometer to check by inserting it into the thickest part of the fillet.
- Serve: Slice the salmon into individual portions and serve with your choice of side dishes, such as roasted vegetables or a light salad.
Notes:
- Substitutions: You can use fresh or frozen salmon for this recipe. If using frozen, make sure it’s fully thawed before cooking.
- Additional Flavor: For an extra burst of citrus, add a few lemon slices on top of the salmon before wrapping it in parchment paper.
- Serving Suggestion: This dish pairs beautifully with a side of couscous or quinoa and a crisp white wine to enhance the Mediterranean flavors.
