Mediterranean Salmon en Papilotte: Finally, A Salmon Recipe You Can’t Mess Up!

My recipe for Mediterranean salmon en papilotte is quick, easy, delicious, and elegant. Perfect for a weeknight meal or even a date night in. And one of the best parts about this recipe is that clean up is simple too!

There are many reasons to love cooking seafood in papilotte, or a parchment paper packet. It’s really a no brainer and so many types of fish cook so well in this cooking method. My favorite is salmon, cod, or a dover sole. Every time, the fish comes out moist and flavorful and clean up is easy. You could even through the packet on the grill for a nice, light summer supper.

This Mediterranean salmon recipe combines the rich salmon with lemon, tomatoes, bell pepper, a little red onion, garlic, and olive oil, for the perfect flavor blend. To me, this recipe screams summer and is so delicious when served with my whole roasted cauliflower and healthy dose of whipped feta. So, next time you are looking for a simple salmon recipe, be sure to try my Mediterranean Salmon en papilotte for a quick, delicious, and elegant meal.

Serves 4

Tools:

It’s not really a tool, but you will need some parchment paper for the Mediterrean salmon en papilotte.

Suggested Wine Pairing:

Nothing will do with this except for an ice cold Pinot Grigio.

Ingredients:

4 – 4-6 ounce salmon filets, skin removed

1 quart of grape tomatoes, halved. I used multi-colored, candy grape tomatoes.

1/2 red onion, finely diced

1/2 bell pepper, finely diced

2 cloves of garlic, minced

1/4 cup of Kalamata olives, sliced

Juice of 1/2 lemon

1 teaspoon of oregano

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons olive oil

Parsley for the pretty

Instructions:

1. Preheat your oven to 400F. Pat dry your salmon filets and place in the middle of a large enough sections of the parchment paper so that you can wrap the salmon. Sprinkle with salt and pepper.
2. In a bowl, combine tomatoes, red onion, bell pepper, garlic, olives, lemon juice, oregano, olive oil, and salt and pepper. Stir to combine.
3. Top each salmon filet with the mixture and pour any remaining liquid over the top.
4. Make a packet with the parchment paper, but not too tightly. Fold the edges together to seal. Place the packet on a baking sheet and bake for 15-20 minutes.
5. Remove from the oven and open the packets to reveal the perfectly cooked salmon. Serve with whipped feta and a smattering of parsley.

If you like this salmon recipes, be sure to check out my others, including my latest crispy salmon with leeks and white beans.