Savor the taste of the Mediterranean with our tantalizing recipe for Mediterranean Salmon in Parchment Paper. This dish features a succulent salmon fillet seasoned with sea salt, paprika, ginger, and dill, then adorned with flavorful ingredients like kalamata olives, sun-dried tomatoes, artichoke hearts, capers, fresh dill, and a generous dollop of pesto sauce. Baked to perfection in parchment paper, this dish seals in all the delicious flavors, resulting in a meal that is both healthy and bursting with Mediterranean flair.
In our household, Mediterranean Salmon in Parchment Paper has become a cherished tradition for special family gatherings. It all started when we stumbled upon this recipe during a trip to Greece, where we fell in love with the vibrant flavors of Mediterranean cuisine. Since then, it has become a staple on our dinner table, especially when we want to impress our guests with a dish that is as visually stunning as it is delicious. As we gather around the table to unwrap the parchment paper and reveal the fragrant masterpiece inside, we are reminded of the beauty of sharing good food and creating lasting memories with loved ones.
Why This Recipe Rocks:
Our Mediterranean Salmon in Parchment Paper offers a delightful fusion of flavors and textures that transport you straight to the shores of the Mediterranean. The combination of tender salmon, aromatic spices, and a medley of Mediterranean ingredients creates a symphony of taste that is both satisfying and comforting. Plus, cooking the salmon in parchment paper ensures that it stays moist and flavorful, making cleanup a breeze. Whether you’re hosting a dinner party or simply treating yourself to a special meal at home, this recipe is sure to impress.
Ingredients:
- 907 grams (2 pounds) salmon fillet
- 1/4 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon dried dill
- 60 grams (1/4 cup) pitted kalamata olives, chopped
- 60 grams (1/4 cup) sun-dried tomatoes, drained
- 120 grams (1/2 cup) artichoke hearts
- 60 grams (1/4 cup) capers
- 3 sprigs fresh dill, chopped
- 80 grams (1/3 cup) pesto sauce
Directions:
- Preheat the oven to 204 degrees Celsius (400 degrees Fahrenheit) and line a large baking sheet with a long sheet of parchment paper.
- Place the salmon fillet on top of the parchment paper and sprinkle it with sea salt, paprika, ground ginger, and dried dill.
- Arrange the kalamata olives, sun-dried tomatoes, artichoke hearts, capers, and fresh dill on top of the salmon, ensuring an even distribution.
- Fold the sides and ends of the parchment paper over the salmon, creating a packet. Secure the packet with kitchen twine.
- Bake the salmon on the center rack of the preheated oven for 20 minutes, or until it is cooked through. Thicker cuts of fish may require 25 to 30 minutes.
- Remove the fish from the oven, cut the twine, and unwrap the parchment paper. The salmon is fully cooked when it reaches an internal temperature of 63 degrees Celsius (145 degrees Fahrenheit). Use an instant-read thermometer to check the internal temperature by inserting it into the thickest part of the fish.
- Cut the salmon into individual-sized portions and serve it with your choice of side dishes.
Notes:
- Feel free to customize the recipe by adding other Mediterranean ingredients such as roasted red peppers, artichoke hearts, or feta cheese.
- Ensure that the parchment paper is tightly sealed to trap steam and ensure the salmon cooks evenly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Simply reheat in the oven or microwave before serving.
