Tender, flaky salmon wrapped in parchment paper with juicy tomatoes, olives, herbs, and a splash of lemon — this Mediterranean-inspired dish is light, flavorful, and ready in under 30 minutes.
Origin Mediterranean Salmon Baked in Parchment
This cooking method, known as en papillote in French, is widely used across Mediterranean kitchens. It locks in moisture and infuses the fish with fresh, bold flavors using simple ingredients.
What I Love About This Recipe
It’s healthy, mess-free, and elegant — like a gourmet meal with minimal effort. Opening the parchment packet feels like unwrapping a gift of delicious aroma and vibrant color.
Also Read : Classic Beef Chili
Mediterranean Salmon Baked in Parchment
Course: Random4
servings20
minutes30
minutes471
kcalIngredients
2 salmon fillets (about 150–180g each)
1 cup cherry tomatoes, halved
¼ cup pitted Kalamata olives, halved
2 tbsp red onion, thinly sliced
1 garlic clove, minced
2 tbsp crumbled feta cheese
1 tbsp olive oil
Juice of ½ lemon
1 tsp dried oregano or thyme
Salt and black pepper, to taste
Fresh parsley or basil, for garnish
Parchment paper (or foil)
Directions
- Preheat oven to 400°F (200°C).
- Cut two large pieces of parchment paper. Fold in half, then open like a book.
- Place a salmon fillet on one side of each sheet.
- Top with tomatoes, olives, red onion, garlic, feta, olive oil, lemon juice, herbs, salt, and pepper.
- Fold the paper over and crimp the edges to seal the packet well.
- Place packets on a baking sheet and bake for 15–18 minutes, until salmon is opaque and flakes easily.
- Carefully open packets (steam will escape!) and garnish with fresh herbs. Serve immediately.
Notes
- Add sliced zucchini, bell peppers, or spinach for extra veggies.
- Swap feta for goat cheese or leave it out for a dairy-free version.
- Serve with couscous, quinoa, or warm pita bread.
