Friday, June 18, 2021
HomeRecipe ReviewsSeafoodMediterranean Salmon in Parchment Paper

Mediterranean Salmon in Parchment Paper

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.

Recipe Author: Julia at The Roasted Root
Get the recipe

The Ingredients

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.

Mediterranean Salmon in Parchment Paper Ingredients
Salmon fillet, artichoke hearts, kalamata olives, pesto, capers, dried dill, salt, paprika, ground ginger, and fresh dill

The Process

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.

The salmon fillet after the toppings have been added
The salmon fillet after the toppings have been added

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.

The salmon filet wrapped in parchment paper secured with kitchen string
The salmon filet wrapped in parchment paper secured with kitchen string

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Mediterranean Salmon in Parchment Paper is an easy way to make a salmon fillet that's topped with ingredients made famous by the region. A whole salmon fillet is topped with sun-dried tomatoes, capers, black olives, artichoke hearts, and pesto sauce. Then it's sealed into a parchment packet and baked to perfection. And while the fish was moist and flaky, I found the toppings a bit overpowering. All those pickled and brined ingredients really upped the saltiness, and it was just a little too much for me. I found removing some of them helped, and I enjoyed the fish that way. I'm honestly on the fence about whether I'll make this recipe again, but I'm glad I tried it.
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.


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