How long it takes: about 15 minutes to prep, and 25 minutes in the oven Equipment you’ll need: parchment paper, rimmed baking sheet Servings: 2 (but it’s easy to increase)
More About This Salmon Recipe
Baked in parchment paper. The French call this technique “salmon en papillote.” The ingredients for this pesto salmon recipe are baked in a packet, unveiling a steaming portion of fish and vegetables as you peel back the parchment. Voila! Ultra-moist salmon. It’s almost impossible for salmon to get dry using this method. Nutrients and flavor stay right inside the tightly wrapped package. Make it your own. Another advantage to cooking “en papillote” is that you can make each portion to order. Hubby isn’t crazy about onions? Leave the onions out of his salmon packet. No problem! Make it ahead. You can even meal prep your pesto salmon the night before, wrap it up in parchment, and refrigerate it. Just pop the packets into the oven for dinner.
Ingredient Notes
Look for the printable recipe card near the end of the post for complete instructions, measurements, and nutrition information.
Salmon Fillets – Because pesto salmon is cooked right on top of the vegetables, I prefer skin-off fillets. However, don’t worry if you have skin-on fillets. The salmon will separate from the skin easily once it’s cooked. If the salmon is frozen, be sure to thaw it according to package directions or overnight in the fridge. Zucchini or Summer Squash – Your choice. Look for a smaller-sized squash so it will be nice and tender. Cherry or Grape Tomatoes – The tomatoes get good and squishy and add a nice pop of color and acidity. Red Onion or Shallots – Really, any type of onion will work here. Choose your favorite. Kalamata Olives – These dark reddish brown olives add color and so much flavor. If you prefer a different type of olive, go for it. I leave the olives out of my packet because I’m not a fan. Basil Pesto – Wow, talk about flavor! It doesn’t get much better than pesto. Use homemade pesto or buy prepared pesto at the store. Olive Oil, Salt, and Pepper – Just a bit of oil, and salt and pepper to taste. Parchment Paper – Easy-to-use parchment paper takes the place of pots and pans in this recipe.
How To Make Salmon In Parchment Paper
This pesto salmon recipe is ready and on the table in 25 minutes. You’ll need a rimmed baking sheet to set the packets on so you can easily transfer them to the oven. The baking sheet will also prevent any spillage in case your packets leak. Cut the parchment paper. Start with two sheets of parchment paper, about 12 by 16 inches. Fold each one in half and cut them into large oval shapes. Lay the ovals flat. Arrange the veggies on the paper. Next, slice the zucchini (or summer squash) and onions quite thinly so they get tender. Cut the tomatoes in half. Arrange them on one half of each paper. Chop the olives and sprinkle those on the veggies. Drizzle on a little olive oil and season with salt and pepper. Add the salmon and pesto. Place a salmon fillet on the vegetables (skin side down if it has skin). Finally, slather on the pesto. It will give such great flavor to the salmon! Fold into packets. Fold the parchment paper over the salmon and vegetables. Fold the edges closed, pleating as you go. Bake. Place each packet on the baking sheet and put it into the oven. Bake salmon for 25 minutes. Take care when you open the packets because they are full of hot steam!
Tips for Success
This pesto salmon recipe is guaranteed to become a fast favorite. It’s pretty fool-proof and clean-up is a snap! Keep these tips in mind:
Use the right paper. Never substitute waxed paper (wax paper or paraffin paper) for parchment paper. Waxed paper is coated with paraffin, not silicone like parchment paper, and is not heat-resistant. It may melt or even catch fire in the oven. Check for doneness. Because parchment paper salmon is completely wrapped up, it can be a little tricky to determine when it’s finished cooking. Unwrap the packet a little and use an instant-read thermometer inserted into the salmon fillet. It should be 145°F for well-done. Scale the recipe. I’ve written this recipe for two servings but it’s easy to double or triple. Don’t sweat the small stuff. If the salmon is a bit overdone, don’t panic. Because the packet retains all the moisture, the salmon doesn’t dry out as quickly.
Recipe Variations
Use foil instead of parchment paper. The pesto salmon and vegetables can be baked in foil. Use a double or triple layer, depending on how heavy-duty your foil is. Or, grill this salmon in foil, see the next tip. Grill it. If you’re grilling instead of baking, be sure to use foil instead of parchment paper. Also, try this recipe for grilled salmon in foil with garlic, butter, and chives. Use different vegetables. Not a fan of zucchini? Substitute different vegetables such as broccoli, asparagus, thinly sliced red potatoes, corn, radishes, etc. Pesto substitutes. Try chimichurri or top the salmon simply with lemon slices and dill or fresh basil leaves. Looking for more delicious baked salmon recipes? Try this almond crusted salmon and lemon salmon with dill.
Serving Suggestions
Salmon in parchment is almost like opening a present for dinner! This pesto salmon recipe is a light dinner on its own, or you can serve your salmon with creamy pasta, like this tomato cream sauce with angel hair, or baked feta pasta. Pair your dinner with a slice of rustic bread and olive oil dipping sauce or a fresh arugula salad. Try this Mediterranean green bean salad for another fresh and tasty choice!
Make-Ahead
Getting a head start on this pesto salmon recipe is easy! The zucchini, onions, olives, and tomatoes can be prepped a day in advance and refrigerated. If you prefer, make up each packet and refrigerate them overnight. Your salmon is ready to bake the following day.
Storing & Reheating Leftovers
Fridge. Refrigerate any leftovers promptly. Store the pesto salmon and veggies covered or in an airtight container for up to three days. Reheat. Reheat the salmon in the microwave or the oven until warmed through.
Interested in weekly meal plans that include this recipe? Take a look at my Meal Plan #25, Meal Plan #70, or Meal Plan #80. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
