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Parchment Baked Roasted Red Pepper Salmon – super easy, so fresh, and incredibly flavorful! Everything is cooked together in a parchment paper pouch creating an almost mess free dinner. Flavorful roasted red pepper and sun-dried tomato sauce is spooned over each fillet before being wrapped up and roasted in parchment paper. Potatoes sit underneath the salmon catching all the yummy flavor and creating an all-in-one dinner. Who doesn’t love that! 

beauty shot of salmon in parchment, very zoomed in

Slowly my family is warming up to the idea of fish for dinner. Yes, we may have a couple of stragglers that are still having a hard time (mom and Asher). But even my brothers are now on board for a good poke bowl or piece of salmon…Creighton included. I LOVE this!

In the past, it was really just my dad who enjoyed any kind of fish, so having more of the family requesting fish for dinner has been a welcomed change. 

Red is for sure the big fish guy. He inspired last week’s poke bowl and this week’s parchment baked salmon.

red pepper roasting on open flame

Here are the steps

Using a parchment paper packet is an Italian way of cooking fish. To put it simply, you’re creating a packet out of parchment paper for your food to cook inside of. Not only does this save on mess and dishes, but cooking your food in parchment steams the food and cooks everything in their own juices.

Cooking food this way preserves nutrients and creates and insane amount of flavor. All of the aromas are trapped inside the parchment paper. Meaning you can get away with using less ingredients, and still come away with a delicious dinner.

Everything cooks really fast this way too.

Roasted Red Pepper sauce

To make the packets…

This is easy. All you need to do is fold the parchment paper in half. 

The photos will show you how to do it! 

raw potatoes on parchment paper before adding salmon

To make the roasted red pepper sauce…

All you need are jarred roasted red peppers and oil packed sun-dried tomatoes. Mix them up in a blender with olive oil, honey, lemon, paprika, and a pinch of cumin. 

So much flavor here between the peppers and the tomatoes.

raw salmon on parchment with potatoes before baking

Assemble the packets

Arrange the potatoes to one side of the parchment paper, place the salmon on top, then spoon over the red pepper sauce. For the potatoes, be sure to slice them extremely thin so that they cook up in the same amount of time as the salmon. 

Now, fold the top half of the parchment over the salmon and pinch the seams together to enclose everything inside.

Bake until the potatoes are tender and the salmon has steamed…so super simple. 

I made a quick tzatziki sauce to serve alongside. I also topped the salmon with fresh arugula and basil.

This recipe is very Mediterranean in flavor, and very fresh – which feels perfect for heading into the spring season. 

overhead photo of salmon baked in parchment with sauce on the side

Looking for more simple, seafood recipes? Here are a few favorites:

Red’s Favorite Spicy Tuna Poke Bowls

Garlic Butter Creamed Spinach Salmon

Honey Garlic Salmon Soba Noodle Bowls

Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

Lastly, if you make this Parchment Baked Roasted Red Pepper Salmon, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Parchment Baked Roasted Red Pepper Salmon

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Calories Per Serving: 544 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 425° F. Fold 4 large pieces of parchment paper (about 15×16 inches) in half.
    2. In a blender, combine the red peppers, sun-dried tomatoes, olive oil, honey, garlic, lemon, paprika, cumin, chili flakes, salt, and pepper.
    3. Working on one side of the creased parchment, layer the potatoes, and season with salt and pepper. Place the salmon over the potatoes and spoon over 1-2 spoonfuls of the red pepper sauce. Repeat with the remaining ingredients to make 4 packets. 
    4. To close, fold the parchment over salmon, pinching to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet. Bake on the bottom rack until the potatoes are tender, about 15-20 minutes.
    5. Serve the salmon topped with tzatziki and fresh herbs.
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overhead photo of salmon with roasted red pepper sauce and yogurt on the side

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Comments

    1. Hey Maureen,
      Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx

  1. I have to feed a large table who all have dietary restrictions but this recipe checks all the boxes… How can I prepare this as a whole salmon fillet in the oven instead of in individual parchment pouches?
    Thanks,
    Stephanie

    1. Hi Stephanie,
      You could just skip the pouches and do the filet in one big piece and wrap in one big parchment. I hope you love the recipe, please let me know if you give it a try! xT

    1. Hey Nicolette,
      Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx

  2. This turned out really well! I used it to bake a whole filet for lunch meal prep. Served with an orzo salad (orzo, diced cucumber, diced fresh tomato, olive oil, Mediterranean seasonings). So good and easy to prepare. Thanks!

    1. Hi Mel,
      Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx

  3. 5 stars
    This was awesome! The sauce was absolutely amazing. I subbed sweet potato slices instead of regular potatoes and added broccoli to the sheet pan. I served everything with whole wheat couscous. Clean up was a breeze, as well.

    1. Hey Djienne,
      Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️

  4. This is probably a dumb question but what do you do with the skin? I also make your BBQ salmon crispy tacos all the time and wonder the same thing. For that recipe I’ve been cutting the skin off when I cube the salmon??

    1. Hey Miranda,
      The skin is totally up to you! You can cut it off before baking, you can leave it an eat around it, you could even leave it and eat it, it’s really personal preference:) Please let me know if you have any other questions! xTieghan

      1. I plan to make this for a special dinner. Can I make the sauce the day before? Also how far ahead can I prepare the packets? I absolutely love all your recipes!

        1. Hey there,
          Thanks so much! Yes, you can definitely make the sauce the day before and you could do the packets the morning of and bake when you are ready to serve. Please let me know if you have any other questions! xx

    1. Hi Cindy,
      I prefer this to be served warm and fresh from the oven:) Please let me know if you have any other questions! xTieghan