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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!
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.
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.
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!
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.
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.
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
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.
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 cumin
- red pepper flakes
- kosher salt and black pepper
- 2 small potatoes, very thinly sliced
- 4 (6-8 ounce) salmon fillets
- tzatziki, for serving
- fresh dill and basil, for serving
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.
So easy and flavorful! The sauce is amazing! Thank you for the most delicious and easy to follow recipes 🙂 I look forward to making a new one of your recipes every week!
Hi Taylor,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx
Made this and it was absolutely delicious! Love the red pepper sauce—so easy and flavorful! Definitely a new go-to!
Hi Stephanie,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx
You’re a genius! This recipe is soooo fricken good! LOVE LOVE – will be making this again soon
Hi Stephanie,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx
Can you use sweet potatoes instead of white potatoes? Does it change the cooking time at all?
Hi Paula,
Sweet potatoes will also work well for you, you can follow the recipe as is!! Let me know if you give the recipe a try, I hope you love it!! xx
I used sweet potatoes and it was delicious!
We loved this! Your parchment paper recipies have been such a great save for during the week and the flavor of this one was so delicious! We were able to freeze half of the sauce for next time. Is this in any of your books?
Hi Meredith,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! This recipe is only on the blog, the recipes in the cookbooks are exclusive to the books:) xT
So delicious! My husband, who hates fish, loved this recipe! I made it with the feta tzatziki sauce, which added the perfect balance! Thank you for another great one!
Hi Allison,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
Okay everything was absolutely delicious and was easy to make, thank you for the recipe! BUT THAT SAUCE! I want to just dip everything into it. I am not ashamed to say I kept eating some of the leftover sauce while the food was in the oven. It’s so good I can’t get over it! I’m devouring the leftover sauce with veggies tomorrow.
Hi Tracy,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
I did the very same !!! So fricking delicious !
Hi Anne,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
The pictures show red peppers getting charred but the recipe doesn’t show that? Maybe I’m missing something ?
Did you get roasted red peppers in the jar or are you using fresh red peppers?
Hi Annette,
The recipe calls for roasted red peppers, I just roasted them myself, but jarred are just great. Let me know if you give the recipe a try, I hope you love it! xTieghan
I used jarred red peppers and it came out just fine!
Excited to try this recipe, but my grocery store didn’t have sun dried tomatoes in oil, just the julienned ones in the little pouch without any oil. Is there anything I need to change to accommodate for this little hiccup?
Hi Athena,
I would just add more olive oil as needed:) I hope you love the recipe, please let me know if you give it a try! xTieghan
This recipe was so simple but yet sooo good. I will definitely be making this again! I make at least 1 of your recipes for dinner each week, and not one has disappointed me yet!
Hi Kayla,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
So, so good!!! Love the combo of flavors and the potatoes on the bottom are perfect! We had one packet leftover with a smaller portion of salmon (about 4 oz). The next day for lunch, I reheated the fish/sauce and potatoes in the air fryer (which crisped up the potatoes ?) and then topped them with a fried egg. It was phenomenal!!!! This would be awesome if entertaining for a brunch!
Hi Jennie,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
This was delicious, and SO EASY. I love a meal that comes together this quickly-perfect for really busy weeknights. I want to eat that sauce on everything. I cut my potatoes to about a quarter inch, but I wasn’t satisfied with how they cooked up. I’m going to use a mandolin next time to get them even thinner. This is definitely getting added to our regular dinner rotation!
Hi Erica,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
Made this one today. Had some extra sauce left over which I’ll put in rice cakes as a snack. Can’t wait to eat the fish for lunch tomorrow.
Hi Jessica,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
Delicious! I ended up with a lot of roasted red pepper topping, but I’m sure it will make a great topping on bread with some fresh mozzarella. This dish is amazing and I think the tzatziki add is a must as it adds a freshness to the dish. So good! Thanks for sharing!
Hi Ana,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
Made for the first Friday of the Lenten season and it was so good! The sauce was amazing and will definitely be making again.
Delicious. And so easy. Will absolutely make again.
Hi Megan,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
Hi Emma,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan