When you cook this salmon dish in parchment paper, it helps keep all the flavors and juices inside. The lemon makes the salmon taste bright and fresh, and the olives, sun-dried tomatoes, and capers give it a burst of Mediterranean flavors.
Ingredients: 2 salmon fillets 6-8 oz each. 1/4 cup Kalamata olives, chopped. 1/4 cup sun-dried tomatoes, chopped. 2 tablespoons capers. 2 tablespoons extra-virgin olive oil. 2 cloves garlic, minced. 1 lemon, thinly sliced. Salt and pepper, to taste. Fresh parsley, for garnish.
Instructions: Turn on the oven and heat it up to 400F 200C. Set up two big pieces of parchment paper. Cut the olives into small pieces and put them in a small bowl. Add the sun-dried tomatoes, capers, garlic, and olive oil. Each salmon fillet should be put in the middle of a piece of parchment paper. Add salt and pepper to the salmon. Add the olive and tomato mixture to both salmon fillets and spread it out evenly on top of each one. Add a few lemon slices to the top of each salmon fillet. To make a tight seal, fold the parchment paper over the salmon and crimp the edges. On a baking sheet, put the parchment paper bags. The salmon should be baked in a hot oven for 12 to 15 minutes, or until it is fully cooked and flaky when pierced with a fork. Carefully open the parchment packets, add fresh parsley on top, and serve hot.
Prep Time: 15 minutes
Cook Time: 15 minutes
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