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Homemade Parchment Baked Roasted Red Pepper Salmon. photo

Parchment Baked Roasted Red Pepper Salmon.

A simple, flavorful salmon baked in parchment with roasted red pepper sauce and thinly sliced potatoes.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Oven
  • Rimmed Baking Sheet
  • Parchment Paper
  • Blender
  • Knife
  • Cutting Board
  • Spoon

Ingredients
  

  • 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 ground cumin
  • red pepper flakes to taste
  • kosher salt and black pepper to taste
  • 2 small potatoes, very thinly sliced
  • 4 fillets (6–8 ounce each) salmon fillets
  • tzatziki for serving
  • fresh dill and basil for serving

Instructions
 

  • Preheat the oven to 425°F (220°C). Fold four large pieces of parchment paper in half to create four roughly 15×16-inch sheets with a crease.
  • Make the red pepper sauce: In a blender, combine the drained roasted red peppers, drained oil-packed sun-dried tomatoes, 1/4 cup extra virgin olive oil, honey, smashed garlic, lemon juice, smoked paprika, ground cumin, and a pinch of red pepper flakes, salt, and black pepper; blend until smooth.
  • On one side of each creased parchment sheet, layer the very thinly sliced potatoes in an even layer and season lightly with salt and pepper.
  • Place a salmon fillet on top of the potatoes on each parchment sheet. Spoon about 1–2 tablespoons of the red pepper sauce over each fillet.
  • Fold the parchment over the salmon and pinch the edges to seal, forming a half-moon packet; place each packet on a rimmed baking sheet.
  • Bake on the bottom oven rack until the potatoes are tender and the salmon is cooked through, about 15–20 minutes (depending on fillet thickness).
  • Carefully open the packets to avoid steam, then serve each salmon fillet topped with tzatziki and sprinkled with fresh dill and basil.

Notes

  • Use very thin potato slices so they cook through in the packet.
  • Drain excess oil from sun-dried tomatoes to avoid a greasy sauce.
  • Adjust red pepper flakes for desired heat.
  • Seal packets tightly to trap steam for even cooking.