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Busy weeknights call for something delicious but easy. This recipe is 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. Thinly sliced potatoes sit underneath the salmon, catch all the yummy flavor, and create an all-in-one dinner. It’s fresh, cozy, and basically dishes-free. Add a little tzatziki and herbs on top and this dinner feels special with very little work!
Why You’ll Love this Recipe
- Fast prep, minimal cleanup, super juicy salmon
- An all-in-one meal – thinly sliced potatoes, healthy salmon, and flavorful roasted red pepper and sun-dried tomato sauce
Ingredient Notes
- Jarred roasted red peppers: drain well and blot so the sauce isn’t watery
- Oil-packed sun-dried tomatoes: keeps a little of that flavorful oil in the sauce
- Potatoes: slice paper thin so they cook with the salmon; a mandoline on the thinnest setting helps
- Spices: smoked paprika + a pinch of cumin = warmth without overpowering
- Herby Finish: dill + basil brighten the rich sauce; tzatziki adds cool creaminess
The Story behind this recipe
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.
The Process
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.
Step-by-Step: Parchment Paper Packets
- Make the roasted red pepper sauce: All you need is jarred roasted red peppers and oil-packed sun-dried tomatoes. Mix them up in a blender with olive oil, honey, garlic, lemon, paprika, cumin, chili flakes, salt, and pepper until mostly smooth with a little texture.
- Fold the parchment: Start with a large sheet, fold in half. Pinch the seams together to enclose everything inside.
- Layer: Arrange the thinly-sliced potatoes in a single layer to one side of the parchment paper, season, place the salmon on top; spoon 1-2 spoonfuls of red pepper sauce over each filet
- Seal: Fold parchment over and crimp along the curve with tight, overlapping folds so the steam stays trapped
- Bake on the bottom rack until the potatoes are tender and salmon is steamed
How to tell your meal is ready
The packets will puff and you will hear a sizzle, the salmon will flake easily with a fork, the potatoes will be tender when pierced through the packet with a fork or thin knife.
Reader-Tested Swaps and Variations
- Sweet potatoes for a sweeter base, texture is slightly softer
- Greens: add a handful of arugula on top after baking for peppery freshness, or serve with roasted broccolini on the side
- One big fillet: Build one large parchment packet on a sheet pan (same method)
- Spicier: Add chili flakes or a pinch of pepper in the sauce
- Dairy-free: Skip the tzatziki and finish with lemon zest and more herbs
Make-Ahead, Storage, and Reheat
- Sauce: make ahead and refrigerate; flavors deepen as it rests
- Packets: assemble in the morning; keep chilled and bake before serving
- Leftovers: cool, then refrigerate in airtight containers; salmon can go into salads or grain bowls. It would be great to pair with orzo or a simple cucumber-tomato salad for a Mediterranean plate
- Reheat: warm gently, covered, just heated through to keep the salmon moist
Can I make one large salmon fillet instead of individual packets?
Yes, build one big parchment packet and crimp it well so the steam is trapped. Bake and check the oven for these cues: puffed packet, soft sizzle, salmon flakes and blush center.
My potatoes finished before the salmon (or vice versa). How do I fix that?
Slice potatoes paper-thin and lay in a single layer. If they’re thicker, start them in the oven briefly before assembling or cook the potatoes separately for extra crisp edges.
Can I make the red pepper sauce ahead? What about leftovers?
The sauce can be made ahead and chilled. It only gets tastier! Leftover sauce is great on pasta, in rice bowls, or spread on sandwiches or wraps.
How should I store and reheat leftovers?
Cool completely, then refrigerate salmon and potatoes in airtight containers. Reheat, covered, just until warm or enjoy cold salmon on bagels, salad or sandwiches.
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.
This post was originally published on March 3, 2022
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