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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: 357 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. 5 stars
    Made this exactly as written. Super flavorful. Potatoes sliced extremely thin but stuck to the parchment. I would recommend oil under the potatoes. Lots of sauce but put a fourth per filet. It seemed a lot, but perfect. The second filet I wrapped in foil which I oiled first and should work fine.

    1. Hey Gary,
      That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT

  2. 5 stars
    OMG! I prepped the sauce for this today. That might have been a mistake as I am eating it by the spoonful right now. Since others suggested they had extra sauce I cut the recipe in half, also a potential mistake. Holy F! I just hope I have enough for tomorrow when I plan to make the salmon. I am going to bake the potatoes a bit before putting this together in the parchment. I think the chunky sauce might make a nice topping for crostini but would love some other ideas! I am going to serve the salmon with a Mediterranean inspired salad with Kalamata olives, chickpeas, feta, cherry tomatoes and parsley tossed in a bit of lemon.

    1. Hey Cari,
      Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan

    1. Hi Mary Beth,
      Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan

  3. 5 stars
    Yum! The flavors in this sauce are amazing. It reminds me a lot of a Romesco sauce, which is one of my favorites. We eat a lot of salmon in our house (even my four-year-old just recently started eating it, too!), and I am happy to add this into our recipe repertoire. Although I did slice the potatoes very thin, I found them to be slightly underdone. Still edible and yummy, just not quite as cooked through as I would like. I think if I used a mandolin to slice them next time for extra thin, even-thickness, that would solve the problem. Thanks again for another spectacular recipe. I just received your new cookbook in the mail, and I can’t wait to look through it and try so many more of your awesome recipes! 🙂

    1. Hi Rachel,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it! Sorry about the potatoes! Have the best weekend!☀️ xx

  4. 2 stars
    I usually love everything! this was so fishy I couldn’t even eat it 🥺 Did I do something wrong? Or, was it just the Salmon I bought?

    1. Hi Maddy,
      So sorry to hear this, that was definitely the salmon that was purchased. Your fish should absolutely not be fishy. Please let me know if you have any other questions! xx

  5. 4 stars
    Loved this dish – somewhat picky 16 year old gobbled it up and it was incredibly easy to make. Delicious.

    1. Hey Amy,
      Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!🌸 xT

    2. 5 stars
      I made this salmon and it was so flavorful. I used a sweet potato instead of the white potato and after I sliced cooked it a little bit in the microwave. I love the combination of the sundried tomatoes and the red pepper. I plan on making it again.

  6. 4 stars
    Loved the salmon and sauce! Cooking in the parchment is super easy and mess-free. The sauce makes a lot so I would quarter the recipe for next time cooking 2 servings for myself and my partner. I would also cook the potatoes separately, it was nice to cook them all together but I prefer mine crispier.

    1. Hey Jackie,
      Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx

    2. 5 stars
      I made too much sauce but I just put it on eggs and toast the next day 🙂 can’t have too much of it, wow!

  7. 5 stars
    This is the second time this week I’m making this for dinner. The flavors are excellent ~ just the right amount of sweet and savory, and a nice little after-kick from the red pepper. The tzatziki sauce is the perfect compliment to the roasted red pepper/tomato mixture. Great addition to our list of favorites!

    1. Hey Patti,
      Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed. Have a great weekend:) xTieghan

  8. 5 stars
    This was delicious! I struggled getting the parchment paper closed, but once I did and it got cooked, wow! I definitely ended up with way more sauce then was necessary but the thing that really made this was the tzatziki! It gave it such good flavor!

    Thanks for such a good, and quick dinner!

      1. Hey Lauren,
        You will want to use foil for this recipe. Please let me know if you have any other questions! xTieghan

    1. Hey Sarah,
      Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx

    2. This recipe is really good! The tzatziki is a must. I found the potatoes were just a touch underdone, so next time I’ll try to slice even thinner or pre-bake for a bit. The roasted red pepper sauce was amazing! I used the leftovers (only needed about half for salmon) on pasta – added grated parm & fresh basil- incredible! My 15 year old and I just love your recipes and basically talk about you regularly – “Mom, did you see Tiegan’s new post?” 🙂 Thanks for all of the cooking inspiration!

      1. Hey Stefanie,
        Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx