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Salmon en Papillote with Cherry Tomatoes, Olives, and Feta

Showcasing the vibrant flavours of the Mediterranean. Salmon fillets are paired with juicy cherry tomatoes, briny Kalamata olives, creamy feta, and fragrant oregano, then wrapped in parchment to lock in all the delicious juices. A drizzle of lemon adds a refreshing zest, while the gentle baking process ensures perfectly cooked, flavour-infused fish. Serve it straight from the packet with warm crusty bread or couscous for an elegant yet effortless meal.
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Keyword: Salmon, Mediterranean, Cherry Tomatoes, Olives, Feta
Category: Fish, Main Courses
Course: Mains, Fish
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 Servings
Calories: 145kcal
Author: MJF
Cost: £10

Equipment

  • 1 Cutting Board
  • 1 Cooks Knife
  • 1 Mixing Bowls
  • 1 Kitchen Spoon
  • 1 Baking Sheet

Ingredients

  • 4 each Salmon Fillets 150g / 5 Oz Each
  • 200 g Cherry Tomatoes halved 7 oz
  • 12 each Kalamata Olives pitted and sliced
  • 100 g Feta Cheese, crumbled 3.5 Oz
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 each Garlic Clove finely chopped
  • 1 Tsp Dried Oregano
  • 1 each Small Courgette Julienned (200g / 7 Oz)
  • 1 each Small Red Onion thinly sliced
  • 1 each Lemon juice and zest
  • 4 each Fresh Basil Leaves or Parsley
  • 4 Pieces of Parchment Paper 30 Cm X 30 Cm / 12 In X 12 In

Instructions

  • Preheat the oven to 200°C (400°F).
  • Prepare the flavour base: In a bowl, mix cherry tomatoes, olives, feta, garlic, oregano, and olive oil. Season with salt and pepper.
  • Assemble the packets: Place each salmon fillet in the centre of a parchment paper sheet. Scatter julienned courgette and red onion around the salmon. Spoon the tomato-olive-feta mixture over each fillet. Drizzle with lemon juice and zest.
  • Seal the packets: Fold the parchment paper over the ingredients and crimp the edges tightly to form a sealed packet.
  • Bake: Place packets on a baking sheet and bake for 12-15 minutes, depending on the thickness of the salmon.
  • Serve: Carefully open the packets (beware of steam) and garnish with fresh basil or parsley. Serve directly in the parchment with warm crusty bread or couscous for a complete meal.
  • Wine Pairing - A chilled glass of Sauvignon Blanc or a crisp Assyrtiko would complement the bright, briny flavours beautifully.

Nutrition

Calories: 145kcal | Carbohydrates: 4g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 23mg | Sodium: 338mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 424IU | Vitamin C: 12mg | Calcium: 141mg | Iron: 1mg