Dazzle your dinner guests with this Mediterranean salmon baked in parchment.
Sunday is our market day in Los Angeles, and the inspiration for this Mediterranean salmon baked in parchment recipe. Strolling to the farmers market on Sundays is my incentive to wake up a littler earlier in anticipation of what the week’s harvest will bring. Right now, summer is swinging into high gear and all the farmers tents are stocked with plenty of squash, heirloom tomatoes, stone fruits, and eggplants are just beginning to arrive. It’s my favorite time of year with so much available.
Additionally, we’re lucky to have a spectacular fish monger there every week. I love visiting West Coast Seafood to pick up something fresh and delicious to have for dinner on Sunday nights. It can range from black cod, to sea trout, to king salmon, whole branzino, and barbounia.
En papillote is easier than you think
I’m using this Sunday inspiration for this classic en papillote recipe. And if that sounds fancy, it’s really not. It just means cooked in a paper wrapper. I’m using unbleached parchment paper for the wrapping. And I’m making a relish/sauce with classic Greek ingredients like tomatoes, capers, olives, fennel, lemon, and garlic. Cooking everything together in the packet lets all those beautiful flavors combine into a flavorful cohesive dish. It’s a recipe that I love making my Los Angeles personal chef clients, either for weekly meal prep, or more formal dinner party catering.
Variations on the recipe
For this recipe, I’m using salmon since it’s easy to find pretty much anywhere. Additionally, the recipe will work with many different kinds of fish. Try it with halibut, sea trout, Arctic char, and even sea bass. In Opa! The Healthy Greek Cookbook, I have a similar recipe using halibut. Just adjust your cooking time for how thick your fish fillets are.
Mediterranean Salmon Baked in Parchment step-by-step
How to Salmon Baked in Parchment by xtinaxenos on Jumprope.
Mediterranean Salmon Baked In Parchment (En Papillote)
Travel to the shores of the Mediterranean with this easy recipe that calls for cooking a salmon filet in a parchment packet with fennel, tomatoes, olives, and capers. It’s bursting with flavor and foolproof.
4, 6 to 8 ounce salmon filets
2 tablespoons olive oil
2 teaspoons Kosher salt
1 teaspoon black pepper
1/2 pound tomatoes, chopped (or cherry tomatoes cut in half)
1/2 cup scallions, chopped
1/2 cup Kalamata olives, chopped
1 tablespoon capers or caper berries, chopped
2 garlic cloves, minced
1 fennel bulb, sliced thin, fronds reserved for garnish
Preheat oven to 375º. Blot salmon filets with a paper towel to remove moisture.
Make the marinade: Whisk together juice of two lemons, 1 tablespoon olive oil, garlic, salt, and pepper.
Marinate the fish in it for about 10 minutes.
Combine the tomatoes, scallions, olives, 1 tablespoon olive oil, and capers in to a relish. Set aside.
Make your parchment packet: Fold a sheet of parchment paper in half and cut a half heart-like shape.
Unfold. Place fennel in a single layer on the bottom, fish in the middle, and tomato relish around and on top of the fish filet. Spoon over marinade for a sauce.
Fold parchment over fish and fold over the edges to seal. Bake for about 15-20 minutes, depending on how thick your filet is.
Open and serve.
For more elegant plating, remove from packet and drizzle sauce over salmon.
Garnish with reserved fennel fronds, and thin slices of lemon.
Mediterranean Salmon Baked In Parchment (En Papillote)
Serves: 4 servings
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sweet Greek Personal Chef and Culinary Services Los Angeles, CA
My name is Christina Xenos. Welcome to my kitchen!
I am a professional chef, cookbook author, recipe developer, and food writer based in Los Angeles, California. I tantalize palates throughout the city with in-home culinary services, small party catering, cooking classes, and Greek-themed pop-up dining experiences.
I'm the co-author of Opa! The Healthy Greek Cookbook, a collection of 90 Greek recipes, which offers a creative new voice in the cannon of Greek cooking. I have also recently appeared on NBC's A New Leaf and The Cooking Channel's Food: Fact or Fiction?
Please enjoy the recipes on this site, and please reach out if you want me to be your personal chef!
Christina did our seated holiday dinner and she was amazing! She arrived on time, prepared with everything she needed,... was flexible with her menu, accommodated a couple guests with special dietary needs, had flawless execution through each course, served everything on time with great presentation and most importantly, did everything with a smile and was a pleasure to have in our home!read more
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We hired Christina as a private chef for a special occasion dinner party for 12 and were thrilled with the... result. There were some specific menu needs that needed to be met and she was professional and easy to communicate with throughout the planning process. She recently published a cookbook and had multiple suggestions at the ready for a four course meal and dessert, including vegetarian options. On the night of the event, her execution was impeccable. She was organized and efficient in the kitchen, and most importantly, whipped up a mouth watering meal at significantly less cost than if we had hosted this event at a restaurant. The menu ran the gambit from shrimp saganaki, to baked zucchini cakes, to some insanely tasty avocado, potato, garlic dippy thingy, to braised short ribs that fell off the bone. The pic below is of grilled octopus with nectarines and arugula.read more
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