Last week’s Sweet Corn, Peppered Bacon and Shrimp Chowder recipe was absolutely amazing, but I’m still in the mood for seafood. Well, I’m always in the mood for seafood, to be honest, so this week I’m going to try a fish dish. Salmon, to be more specific, with this recipe for Mediterranean Salmon in Parchment Paper. I’ve made salmon in parchment before, and it was glorious. So glorious that I need to try it again, but I’m going to change it up some so I (and you) don’t get bored. Let’s find out if this version is as good as the last.
Low-carb Mediterranean Salmon in Parchment Paper is an easy, flavorful dinner recipe perfect for those who eat paleo, keto, or simply love clean meals.
Mediterranean salmon calls for a whole salmon fillet that weighs about 1 3/4 pound to serve five people. I’m serving two, so I bought a 1-pound fillet for just over $16. The store had both coho and sockeye salmon, and I opted for the oiler sockeye. I’ve tried coho before, and it’s easy to overcook it and dry it out.
The rest of the ingredients were mostly canned and bottled items like capers, olives, and spices, with the exception of the fresh dill. They were all either things I had on hand or were easy to find at my regular grocery store.
I have to say that making this Mediterranean salmon was very easy! It was really just adding the toppings to the fish, wrapping it all up, then baking it.
There was a little chopping involved, but it went very quickly. I did switch things up just a little, though. I thought the pieces of sun-dried tomato were too large, so I cut them into thin strips. Also, I decided to skip chopping the dill, instead laying the whole sprigs onto the filet.
There is one thing I would change at this step, and that’s the order I added the toppings. I just went down the ingredients list, and that left the pesto until last. I dolloped it on, but I think spreading it over the fish before adding anything else would have been easier. It might have given the other toppings something to stick to as well.
The final step was wrapping the filet in parchment paper and securing it with kitchen string. It’s important to create a tightly sealed packet, so I had to fold the tail end of the filet under so it would fit with enough room to fold the edges. Then it was onto a sheet pan and into the oven to bake for 20 minutes.