Mediterranean Salmon in Parchment Paper

Mediterranean-inspired salmon in parchment paper with sun-dried tomatoes, dill, capers, artichoke hearts, kalamata olives, and pesto sauce is a mouth-watering experience for a lovely evening in. PLUS, it’s easy! Let’s do this!

Mediterranean Salmon in Parchment Paper with sun-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 in parchment paper (or fish en papillote, if you will)? Holy mackerel, it’s a treat!


One of the astonishing facts I learned on my trip to Cordova, Alaska a couple years ago was 80% of the fish and seafood that is consumed in the U.S. is consumed at restaurants. Why? Because folks tend to be afraid of either preparing it improperly and getting sick, or preparing it in a way that isn’t palatable. Completely understandable. No one loves a parasite, and good seafood is pricy, so why risk messing it up and having the whole thing go to waste?

While I understand the risk aversion, I’ve been wanting to dispel this fear ever since. Making fish and seafood at home is no more complicated than preparing any other form of protein, and we don’t have to save our seafood experience for the occasional special night out!

While I have shown you The Only Grilled Salmon Recipe You’ll Ever Need , My Go-To Crispy Salmon Recipe  (which involves broiling), and my Pan-Seared Salmon  method, I have yet to show you how I prepare salmon in parchment paper — also known as fish en papillote.


You guys, this is so dang easy.


The reason I love cooking fish in parchment paper is you end up with this marvelously moist and beautifully textured result every dang time. AND THE FLAVOR…oh my gaaaaawww the flavor! This particular recipe is chock full of big, bold Mediterranean-inspired ingredients, so you’re slated for that perfectly cooked salmon experience with all the flavor to back it up.

Here’s how we do this thing!

How to Make Mediterranean Salmon in Parchment Paper:

Procure a large salmon fillet (or any type of fish or seafood! Cod and halibut are amazing too!) – mine was 1.75 pounds. Simply lay a long sheet of parchment paper on top of a large baking sheet, then place the fillet on top.

You can purchase smaller fillets, or cut the fillet into smaller pieces for individual portions, but I like making it in one big parchment paper packet to save time (and parchment paper).

How to make salmon in parchment paper

Season the fish with sea salt and your choice of spices. I went with paprika, dried dill, and ground ginger. Cumin, garlic powder, and onion powder are also great choices!

How to make salmon in parchment paper

After seasoning the fish, add whatever flavor-blaster ingredients you’d like on top. I went with sun-dried tomatoes, capers, fresh dill, artichoke hearts, kalamata olives, and pesto sauce (I used my homemade Low-FODMAP pesto I showed you yesterday, but you can go with your favorite store-bought or homemade pesto).

How to make salmon in parchment paper

Once your ingredients are nestled on top of the fish, you’re going to wrap up the parchment paper to make it all nice and snuggly. The parchment paper will want to come apart, so I use three pieces of twine to keep it enclosed – one piece on either end and one for the middle. 

How to make salmon in parchment paper

Now that we officially have our salmon en papillote, we simply bake it in the oven. I do 20 minutes at 400 degrees F. If you have a thicker piece of fish, you’ll be looking at the 25 to 30-minute time range to cook it all the way through.

Et voila!

Cut the twine, un-wrap your papillote, and have yourself a glorious dinner!

Mediterranean-inspired Salmon in Parchment Paper (or fish en papillote) with sun-dried tomatoes, kalamata olives, dill, capers, and artichoke hearts. This easy dinner recipe is paleo, keto, and packed with flavor!

Serving Options:

Now that the salmon is cooked, you can cut it into individual portions and serve with your favorite side dishes. The following are some of my favorite side dishes to pair with the Mediterranean salmon.

I’ve been using this as a meal prep tool since salmon is one of my favorite sources of animal protein. I simply make a big fillet at the beginning of the week, store it in glass tupperware, and eat on it over the next 4 to 5 days.

There she be, folks! Your newest obsession slash method for cooking your fillet o’ fish. The next time you meal prep or entertain guests, you’ll have this fool-proof method at your disposal!

Mediterranean Salmon in Parchment Paper with pesto, sun-dried tomatoes, kalamata olives, artichoke hearts, and capers. An easy, delicious, healthy dinner recipe! #paleo #keto #whole30 #glutenfree #lowcarb

More Healthy Salmon Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!

If you make this Mediterranean Salmon, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

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

Mediterranean Salmon in Parchment Paper

Course: Main Course
Cuisine: Mediterranean
Keyword: keto, paleo, salmon
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 5 people
Calories: 243 kcal
Author: Julia

Low-carb Mediterranean Salmon in Parchment Paper is an easy, flavorful dinner recipe perfect for those who eat paleo, keto, or simply love clean meals.



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


  1. Preheat the oven to 400 degrees F and lay a long sheet of parchment paper on a large baking sheet.

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

  3. Top salmon with the remaining ingredients, trying to get an even distribution over the full fillet.

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

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

  6. 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.

Nutrition Facts
Mediterranean Salmon in Parchment Paper
Amount Per Serving (1 of 5)
Calories 243 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 7g2%
Sugar 1g1%
Protein 33g66%
* Percent Daily Values are based on a 2000 calorie diet.
Mediterranean-inspired Salmon in Parchment Paper (or fish en papillote) with sun-dried tomatoes, kalamata olives, dill, capers, and artichoke hearts. This easy dinner recipe is paleo, keto, and packed with flavor!

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  1. Barbara K.

    My daughter made this for us: she made a parchment “boat” that was open on top and left off the pesto. This dish was one of the best recipes I’ve ever tasted for oven cooked salmon! We are making it tonight at another daughters and will follow the recipe more precisely just to compare (although leave out the pesto for those of us who don’t tolerate cheese)! Thank you for this wonderful way to bake salmon!

    1. Julia Post author

      I’m so happy you like it, Barbara! I was surprised by how well it turned out, myself! I need to try a parchment boat the next time I make it…lol, it sounds so fun 😉 xo

  2. Sharon Wegner

    Interesting that you cooked it at 400F and didn’t get protein oozing out. I find that cooking salmon at about 325F works best, but that’s my experience. I cook salmon at least twice a month in a variety of ways. I’ll try this with more Mediterranean spices.

    1. Julia Post author

      I’d say up to 12 hours as long as the salmon you buy is super fresh and you’re storing it in an air-tight container. Generally, I recommend cooking fish and seafood as quickly as possible, unless you’re marinating it in an airtight container 😀 Hope you love this! xo

  3. Vig

    Hi Julia!

    Quick question, what’s the best and easiest way to reheat this dish? I’m just getting started cooking and this seems like a manageable recipe haha

    1. Julia Post author

      Hi Vig!

      I reheat it in a small skillet on the stove top. I just put a portion of the salmon in the skillet, cover it with a lid, and heat over medium-low. I flip it after a few minutes and re-cover it to be sure it heats through. I hope you love it!! xoxo

  4. Allie Finkell

    This was so delicious! So easy to make for a big crowd and incredibly flavorful. I cook fish all the time and loved the spice combination in this – it is very different and helped me beat the boredom of what I normally do with salmon. Highly recommend this recipe!

    1. Julia Post author

      This is great feedback, Allie, thank you!! I’m so happy it’s a hit in your household! I make it on rotation, too! xo

  5. Tanya

    Made this tonight and it’s my new favorite salmon recipe. SO GOOD!!!
    I do wish the salmon had been a little more moist though. Is that the salmon I bought? The high temp? Or cooked too long?
    I used Atlantic salmon and cooked it at 400 for 20 min.

  6. Janet T.

    Only occasionally is a recipe just so amazing!! My husband must have raved about it at least 5 times while he ate it. I am SO impressed!! There are just 2 of us and we’re coping with coronavirus isolation so I got just 2 servings of steelhead trout and divided the other ingredients in half. I had a bit of dry seasonings left, but I know we’ll use it. We didn’t have artichokes so I added 2 tablespoons of preserved lemon and pimento stuffed olives. I only used 2 T. of the pesto, one drizzled on each filet portion. I put them closely side by side, wrapped them together and baked them 15 min. Perfection. Not overcooked. Such tenderness, moistness and flavor!! Thank you so much!

    1. Julia Post author

      I’m so happy you and your husband love the recipe! Definitely going to try it with pimento-stuffed olives next time I make it! Thanks so much for the sweet note, and stay well!! xoxox

      1. Greer Leisz

        I’ve made this several times now and it’s one of our favorites. I’m going to make it for a crowd this weekend and thinking of trying it on the grill. I was wondering if you’ve done this. I was thinking I would put it in foil instead. Any thoughts or suggestions on this?

        1. Julia Post author

          Hi Greer! I’m so sorry for the late reply. The largest batch I have made was about 2.5 lbs, and I haven’t tried it in foil, but I think it would work just fine. I imagine the bake time would be the same 😀 Hope it works out!!

  7. Lisa Murray

    Hey! I’m late to this party but Lisa is Here! I made your FANTASTIC fish en papillote Yum Yum! Since I forgot to buy artichoke For that FLAVOR I used Wegmans MARINATED Sundried Tomatoes. It’s got capers Wine Some Vinegar so it renders like artichoke. ALSO I used sweet and Hot Hungarian Paprika. The Kalamata Olives Capers Ginger & Dill are perfect. It makes it’s own stock. Between that and juice from the sockeye the BROTH situation was taken care of! It’s truly DELICIOUS! Definitely the right move!

    I do a lot of plant based baking. I’d never tried using parchment apart from Baking. I was definitely intrigued. It’s DELICIOUS a fantastic way to Host. Years back I had the pleasure of a meal wrapped and tied in Corn Husks. The Host Her Mom and her had been up all night preparing. Wrapping delicious food like this is FANTASTIC!

    Normally I use an opportunity like this to ADD crushed broccoli sprouts shiitake stems Ginger Tumeric for Virus Killing & Immune Strengthening too. But I found Apothékary and I achieve it like that! Stay well, Keep on!


  8. Billie Allbritton

    Delicious Mediterranean flavor and beautiful as well! It was a hit with the entire family! Thanks for sharing!

  9. Rebecca S.

    Woah! This was crazy delicious! My husband and I did a staycation and I wanted something that made us feel like a really nice restaurant. Well, this was it! We both thank you for sharing and keeping it easy.

    1. Julia Post author

      I love it! Thanks so much for letting me know, Rebecca! It warms my heart the recipe could be a positive experience for you and your husband! xoxo


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