Mediterranean Salmon Baked In Parchment - You'll Want to Make This Tonight
Salmon is a favorite food of mine! I love it smoked, roasted, grilled, in sushi and everything in between! I saw a recipe for a salmon wrapped in parchment not long ago and couldn’t get it off my mind so I came up with this recipe for Mediterranean Salmon Baked in Parchment and it’s a winner! It makes a beautiful presentation, it’s moist and delicious and easy to make!
I tried this recipe with the skin on the salmon and also with the skin off…definitely preferred it with the skin off! I did this myself, but unless you have a very sharp knife and have taken the skin off salmon before, I highly recommend you have the fish guy at the grocery store take the skin off for you! It’s not a pleasant job!
Here is the recipe…it’s really so easy to make and the proportions are very general. If you like more olives, add more olives and the same with artichokes and sun dried tomatoes or add goat cheese or some parmesan! Also, if you can’t find the exact salmon seasoning, feel free to use any you have, or substitute a little garlic powder. You really can’t go wrong with this recipe! I hope you enjoy!
And…by the way, sometimes, I look at food blogs and the explanation about the dish is so long and wordy. Personally, I just want the recipe because I don’t have time to scroll through all the other. I’m hoping it’s the same with you. Most of my recipes are pretty straight forward, but if you ever have a question or a problem…please feel free to ask!
Mediterranean Salmon Baked in Parchment
Ingredients
- 1 (1-1/2 2 pound) salmon fillet, skin removed
- Salt and freshly ground black pepper
- Paul Prudhomme Magic Salmon Seasoning
- 1/2 - 3/4 cup pesto (homemade or storebought)
- 1/2 cup sun-dried tomatoes packed in oil, roughly chopped
- 1 6 ounce jar marinated artichoke quarters, roughy chopped
- 1/2 cup Kalamata olies
- Lots of crumbled feta cheese
- Halved cherry tomatoes to taste
Instructions
- Place salmon on a parchment lined baking sheet. You'll need a piece of parchment big enough to fold over the top of the fish as well as being underneath.
- Sprinkle salmon with salt and freshly ground black pepper to taste. Sprinkle lightly with Paul Prudhomme Magic Salmon Seasoning.
- Cover fillet with pesto, top with chopped sun-dried tomatoes, artichoke hearts, olives and lastly crumbled feta cheese.
- Bake in a 400 degree oven for 20 - 25 minutes. Remove from oven and open parchment (be careful of the steam...it's hot). Top with cherry tomatoes, serve, and ENJOY
I would love to know if you make this salmon and if there are specific things you want to cook, I would love to know! I had someone ask the other day about how I cut up a butternut squash, which, is no easy task, so I’m planning to do a video about that soon!