Parchment Baked Roasted Red Pepper Salmon
Parchment Baked Roasted Red Pepper Salmon is a culinary delight that brings the vibrant flavors of the Mediterranean straight to your dinner table. This dish is not just about taste; it offers an effortless cooking experience with minimal cleanup, making it perfect for busy weeknights or special occasions. Tender salmon fillets are nestled on a bed of thinly sliced potatoes and generously topped with a rich roasted red pepper sauce made from sun-dried tomatoes, garlic, and spices. The result is a flavorful meal that’s both healthy and satisfying, all wrapped up in convenient parchment packets.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 jar (16 ounces) roasted red peppers, drained
- 1/2 cup oil-packed sun-dried tomatoes, drained
- 4 cloves garlic, smashed
- 2 tablespoons lemon juice
- 2 small potatoes, very thinly sliced
- 4 (6-8 ounce) salmon fillets
- Extra virgin olive oil
- Honey
- Smoked paprika
- Cumin
- Red pepper flakes
- Kosher salt and black pepper
Instructions
- Preheat your oven to 425° F.
- Fold four large pieces of parchment paper in half to create a crease.
- In a blender, combine roasted red peppers, sun-dried tomatoes, garlic, lemon juice, honey, smoked paprika, cumin, salt, and pepper; blend until smooth.
- On one side of each parchment piece, layer thinly sliced potatoes seasoned with salt and pepper. Place a salmon fillet over the potatoes and top with 1-2 spoonfuls of the sauce.
- Seal each packet by folding the parchment over the salmon and pinching to secure. Place on a baking sheet.
- Bake for 15-20 minutes or until the potatoes are tender and salmon is cooked through.
Nutrition
- Serving Size: 1 salmon fillet (170g)
- Calories: 410
- Sugar: 7g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg