MEDITERRANEAN SALMON IN PARCHMENT PAPER

Mediterranean-inspired salmon on parchment paper with dried tomatoes, fennel, capers, artichoke hearts, kalamata olives and pesto sauce is a tempting experience to enjoy a beautiful evening. PLUS, it's easy! Let's do it!

Mediterranean Salmon in Parchment Paper with dried tomatoes, kalamata olives, dill, capers, and artichoke hearts. This easy dinner recipe is paleo, keto, and packed with flavor!

Have you ever made salmon on parchment paper (or fish en papillote, if you want)? Holy mackerel, this is treat!

One of the amazing facts I learned on my trip to Cordova, Alaska a few years ago is that 80% of the fish and seafood consumed in the US is consumed in restaurants. Why? Because people tend to be afraid to prepare improperly and ill, or prepare it in an unpleasant way. Fully understood. Nobody likes parasites, and good seafood is pricy, so why risk messing it up and everything is wasted?

While I understand the aversion to risk, I want to get rid of this fear ever since. Making fish and seafood at home is no more complicated than preparing all other forms of protein, and we don't need to save our seafood experience for occasional special nights!

Even though I've shown you the only recipe for grilled salmon that you need, my Crispy Go-To Salmon recipe (which involves roasting), and my Pan-Seared Salmon method, I haven't shown you how I prepare salmon on parchment paper. - Also known as en papillote fish.

Mediterranean salmon in parchment paper (eg fish en papillote) with dried tomatoes, kalamata olives, fennel, capers, and artichoke hearts. This easy dinner recipe is paleo, keto, and packed with flavor!

You guys, this is very easy.

AND FUN!

INGREDIENTS

• 1 (1 3/4-pound) salmon fillet
• 1/4 teaspoon sea salt
• 1 teaspoon of paprika
• 1 teaspoon ground ginger
• 1 teaspoon dried dill
• 1/4 cup of olives pitted and chopped
• 1/4 cup of sun-dried tomatoes drained
• 1/3 cup of artichoke hearts
• 1/4 cup capers
• 3 fresh sprigs are chopped
• 1/3 cup pesto sauce

INSTRUCTIONS

Preheat oven to 400 degrees F and long sheet of printing paper on a large baking sheet.

Place salmon fillets on top of the parchment paper and sprinkle with sea salt, paprika, ground ginger, and dried dill.

The salmon with the remaining ingredients is trying to get even distribution over the full fillet.

Fold the sides and ends of the parchment paper, creating a packet. Secure with twine.

Bake on the center for 20 minutes rack of the preheated oven, or until salmon is cooked through. Thicker cuts of fish will require 25 to 30 minutes.

Remove fish from the oven, cut the twine and un-wrap the parchment paper. Cut into individual-size portions and serve with your choice of side dishes.

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