Parchment Baked Roasted Red Pepper Salmon.

Bright, simple, and full of layered flavor, this Parchment Baked Roasted Red Pepper Salmon is the kind of weeknight recipe that looks and tastes like you spent hours on it—without the fuss. A silky roasted red pepper and sun-dried tomato sauce gets blended with garlic, smoked paprika, and lemon, then folded around flaky salmon and paper-thin potatoes in a tidy parchment parcel. The steam traps the aromatics and produces moist, vibrant fish with crisped potato edges. Serve with a cool dollop of tzatziki and a scatter of fresh dill and basil for a dinner that feels elegant but comes together in under an hour.

Why you’ll love this

• Hands-off cooking: the parchment packets do the work—no babysitting required.
• Layered textures: tender salmon, melting potatoes, and a luscious red pepper-tomato sauce.
• Bright, bold flavors from smoked paprika, lemon, and plenty of garlic.
• Minimal cleanup: everything cooks in one packet.

Ingredients

All measurements are shown exactly as used in the recipe.

• 1 jar (16 ounce) roasted red peppers, drained
• 1/2 cup oil packed sun-dried tomatoes, drained
• 1/4 cup extra virgin olive oil
• 2 teaspoons honey
• 4 cloves garlic, smashed
• 2 tablespoons lemon juice
• 2 teaspoons smoked paprika
• 1/2 teaspoon cumin
• red pepper flakes, to taste
• kosher salt and black pepper, to taste
• 2 small potatoes, very thinly sliced
• 4 (6-8 ounce) salmon fillets
• tzatziki, for serving
• fresh dill and basil, for serving

Equipment

• Blender or food processor
• Baking sheet
• Parchment paper
• Vegetable peeler or mandoline for slicing potatoes
• Sharp knife and cutting board

Prep at a glance

Preheat oven to 400°F (200°C). Drain the roasted red peppers and sun-dried tomatoes well. Thinly slice the potatoes so they will steam and tenderize in the parchment packets. Pat the salmon dry with paper towels and season lightly with salt and pepper before assembling the parcels.

Flavor base: the red pepper & sun-dried tomato sauce

This sauce is the star—vibrant from the roasted red peppers, tangy from sun-dried tomatoes, and aromatic from garlic and smoked paprika. It’s blended smooth and spooned over the potatoes and salmon so every bite has a hit of bright, savory flavor.

Step-by-step instructions

Follow these steps in order. The recipe directions below have been rewritten into clear, actionable steps while keeping ingredient amounts and the original sequence intact.

1. Preheat and prepare. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or foil to catch any drips. Tear four large pieces of parchment paper—each should be big enough to fold into a sealed packet around a salmon fillet and the potatoes.
2. Drain and measure the jarred items. Open and drain 1 jar (16 ounce) roasted red peppers so excess liquid is removed. Also drain 1/2 cup oil packed sun-dried tomatoes well. Set both aside briefly so they’re ready to be blended.
3. Make the pepper-tomato sauce. In a blender or food processor combine the drained roasted red peppers, drained sun-dried tomatoes, 1/4 cup extra virgin olive oil, 2 teaspoons honey, 4 cloves garlic (smashed), 2 tablespoons lemon juice, 2 teaspoons smoked paprika, and 1/2 teaspoon cumin. Add a pinch or two of red pepper flakes, then season with kosher salt and black pepper to taste. Blend until smooth and glossy. Taste and adjust salt, pepper, or lemon if needed.
4. Slice the potatoes thinly. Using a mandoline or a very sharp knife, slice 2 small potatoes very thinly—about 1/16 to 1/8 inch thick. Thin slices will steam and become tender in the packet; thicker slices will take longer to cook.
5. Assemble the first layer in the parchment. Lay one sheet of parchment on your work surface. Spoon a thin layer of the blended red pepper and sun-dried tomato sauce onto the center of the parchment, about the size of your salmon fillet. Arrange a portion of the very thin potato slices in an even layer on top of the sauce so they form a base for the salmon.
6. Season the salmon. Pat each of the 4 (6-8 ounce) salmon fillets dry with paper towels. Lightly season both sides with kosher salt and black pepper. Place one salmon fillet on top of the potato layer in each parchment sheet.
7. Top with more sauce. Spoon additional blended red pepper and sun-dried tomato sauce over each salmon fillet, spreading it gently to cover the top and sides. If you like a little heat, sprinkle a few more red pepper flakes over the sauce on each fillet.
8. Seal the packets. Fold the parchment over the salmon and potatoes to create a tight packet. Bring the edges together and fold them several times to seal, making sure the packet is closed so steam will build up but leaving a little internal space for steam to circulate. Place each packet seam-side up on the prepared baking sheet.
9. Bake. Transfer the baking sheet with the sealed parchment packets to the preheated oven. Bake at 400°F (200°C) for about 18–20 minutes for medium-cooked salmon. If your fillets are thicker (closer to 8 ounces) or you prefer your salmon well done, give them 2–4 extra minutes. The internal temperature for fully cooked salmon should reach 145°F (63°C) if you use a thermometer; otherwise, the flesh should flake easily when tested with a fork.
10. Rest briefly and open carefully. Remove the baking sheet from the oven and let the packets rest for 2 minutes. Open one packet carefully—watch for hot steam. The potatoes should be tender and the salmon cooked through and infused with the pepper-tomato sauce aroma.
11. Plate and garnish. Slide each salmon fillet onto individual plates along with the softened potato slices. Spoon any sauce that collected in the packet over the top. Add a generous dollop of tzatziki alongside or on top of the fish for cooling contrast. Finish with a scattering of fresh dill and basil leaves for brightness and an herbaceous lift.
12. Serve immediately. Serve the parcels hot so the contrast between the warm salmon and cool tzatziki is most enjoyable. This dish pairs beautifully with a lemony green salad, steamed greens, or a side of couscous or rice if you want a heartier meal.

Make-ahead and storage

You can assemble the packets up to a day in advance and refrigerate them covered. Bring them to room temperature for 20 minutes before baking, then follow the baking time as written. Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 325°F (165°C) oven for 8–10 minutes, or unwrap and warm in a skillet over medium-low heat to avoid overcooking the salmon. The sauce is also great on grain bowls and sandwiches if you have leftovers.

Notes and tips

• Sun-dried tomatoes: The recipe uses oil-packed sun-dried tomatoes. Make sure to drain excess oil before blending so the sauce maintains a balanced texture.
• Potatoes: Very thin slices are key. If they’re too thick the potatoes won’t soften completely in the packet. Use a mandoline for uniform thinness.
• Garlic: Smash the cloves before adding to the blender so they incorporate smoothly when blended.
• Adjusting heat: Add more red pepper flakes if you like a kick, or omit them for a milder sauce.
• Serving: Tzatziki adds cool creaminess, but plain yogurt or a lemon-herb yogurt would also be lovely.

Why parchment works

Baking in parchment traps steam, concentrates flavors, and cooks gently. The fish stays moist and the potatoes soften without losing structure. Unwrapping the packets at the table also makes for a fun, aromatic reveal—perfect for casual dinner with a touch of drama.

Final thoughts

This Parchment Baked Roasted Red Pepper Salmon is a beautiful balance of bright, smoky, and tangy notes, all wrapped up and roasted to tender perfection. It’s accessible enough for a busy weeknight yet special enough for entertaining. The recipe is forgiving: swap herbs to your preference, increase or decrease spice, or double the sauce to spoon over rice. The result is always the same—satisfying, flavorful, and pretty enough to serve without much fuss. Enjoy this elegant, fuss-free salmon with a crisp salad and a spoonful of tzatziki for a complete meal.