Mediterranean Salmon Baked in Parchment
This Mediterranean salmon baked in parchment is a lovely fish dish, ideal for a special occasion. It’s served with a mushroom, roasted pepper, artichoke, and wine pan sauce.
Ingredient
- 2 (6 to 8-ounce) salmon fillets
- 2 squares parchment paper
- 1/4 cup butter, divided
- 1/4 cup panko breadcrumbs
- 2 tablespoons finely ground pecans
- 1/2 teaspoon garlic salt
- 1 teaspoon Greek seasoning, divided
- 2 tablespoons grapeseed oil
- 3 ounces portobello mushrooms, quartered
- 6 ounces marinated quartered artichoke hearts, drained
- 1 pinch freshly ground black pepper
- 3/4 cup Pinot Grigio or other dry white wine
- 2 ounces jarred roasted bell pepper, chopped
Direction
- Preheat the oven to 350 degrees F (180 degrees C). Place each salmon fillet on a sheet of parchment.
- Melt 2 tablespoons butter and brush over salmon. Combine panko, pecans, garlic salt, and 1/2 teaspoon Greek seasoning in a small bowl and stir together. Evenly sprinkle over salmon fillets.
- Crimp and fold parchment around fillets to form a packet. Place packets on a rimmed baking tray.
- Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes.
- Meanwhile, for sauce, heat grapeseed oil in a skillet over medium heat. Add mushrooms and cook, stirring, for about 3 minutes. Stir in artichoke hearts, remaining 1/2 teaspoon Greek seasoning and pepper, and continue to cook and stir for about 6 minutes. Pour in white wine. Biring to a simmer and cook until liquid is reduced by half, about 10 minutes.
- Add roasted bell pepper, and cook, stirring, until peppers are warmed through, about 1 minute. Stir in remaining butter to melt, about 1 minute more.
- Carefully peel back parchment from salmon and ladle sauce over the salmon.
