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Mediterranean Parchment Baked Salmon w/ Romaine Dill Salad

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Lemony baked wild salmon with a hint of sweetened cherry tomatoes and shallots on a bed of steamed green beans, thyme and olives. Served with zesty green onion and dill romaine salad.


Calories (per serving)497
Total Fat40 g61%
Saturated Fat5 g25%
Monounsaturated Fat21 g
Polyunsaturated Fat4 g
Trans Fat0 g
Cholesterol45 mg15%
Potassium742 mg21%
Total Carbohydrate24 mg8%
Dietary Fiber7 g30%
Sugars7 g
Protein19 g38%


8-10 oz. wild salmon (portioned)
2 tbsp olive oil
2 sliced shallots
1 sliced lemon
1/4 cup kalamata olives
1/2 pint cherry tomatoes
2 sprigs thyme
2 smashed cloves garlic
1/2 cup green beans
1/2 tsp chili flakes (optional)
salt and pepper to taste
1 head chopped romaine
4 chopped green onions
1/4 cup chopped dill
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 tbsp lemon juice
salt and pepper to taste
* Click to ingredient to choose one


Preheat oven for 450. Prepare the parchment paper by cutting two large pieces (at least 15 inches long). Fold the paper in half and spray one half with cooking oil.
In a bowl, toss olives, tomatoes, green beans, thyme, garlic and shallots in 2 tbsp of olive oil.
Place salmon on the sprayed half of the parchment paper, close to the fold. Season salmon with salt and pepper.​
Place 2-3 sliced lemons on top of the salmon. The more lemon slices you place the more lemony the taste.
Placed tossed veggies on top of salmon. Be sure that each packet has one clove and one sprig of thyme.
Close the parchment paper by folding over the fish. Seal by starting at one end, making folds until you reach the other end. It should look like a half moon shape when you're done.
Lay the packets on a baking sheet and put it in the oven to bake for 10-12 minutes.
Start your salad by whisking together oil, vinegar, lemon juice and oregano.​
Chop the romaine and green onions into thin strips. Add to the dressing and then add the dill. Season with salt and pepper.
Your salmon should be ready now. To serve, carefully open the packet. Place the salmon on the plate and top with the cooked veggies and olives. Drizzle on the juice from the packet. Serve with romaine dill salad and enjoy!