Bruschetta Salmon in Parchment Paper

Bruschetta Salmon in Parchment Paper is a beautiful thing. Undoubtedly, you’ll enjoy succulent salmon that’s steamed intensely with the mingling bruschetta flavours. You see, I love buying fresh cherry tomatoes and making a quick bruschetta mix. Then, my bruschetta mixture gets stored in the fridge and added to sandwiches, pizzas or as a protein topping. Therefore, this salmon in parchment recipe came about when I had extra bruschetta mix and thought, that sounds delicious! And…. I was right. You are definitely going to LOVE this Bruschetta Parchment Salmon recipe and it’s just in time for February’s Heart Month!  

Simple ingredients for Bruschetta Parchment Salmon

What’s “Salmon en Pappillote?”

“Salmon en pappillote” describes a classically French method of cooking salmon in parchment paper. “En papillote” simply means “in paper.” Therefore, salmon is steamed in a pouch leading to the most moist, tender and beautifully cooked salmon, EVERY time!

How do You Serve Parchment Salmon?

I love to serve my parchment salmon pouch two ways –either closed on a plate accompanied by the starch and veg on the side, or with the packet opened and the salmon placed on top of a bed of rice/quinoa/couscous/bulgur. Additionally, don’t forget that there are beautiful flavours in the steaming liquid at the bottom of the pouch. You can pour them over the salmon before serving.

Foodie Dietitian Tip: This Bruschetta Parchment Salmon is sure to impress dinner guests because it looks extremely elegant. However, it’s not complicated to make and completely flexible to swap your favourite veggies and accompanied flavours or herbs.

Is Salmon Beneficial for Heart Health?

Yes, salmon is beneficial for heart health because it boosts our intake of anti-inflammatory, omega-3 fats. Therefore, these types of polyunsaturated fats can improve cholesterol, decrease inflammation, and stabilize heart rhythms. Additionally, heart-healthy foods, like salmon, also provide nutrients and vitamins that support our body cells – like vitamin E, vitamin A and magnesium. 

Discover our Dietitian science-based tips for boosting heart health!

How to Make Salmon Wrapped in Parchment Paper?

• First, fold the parchment paper (size large enough to fully cover your fillet) in half to make a sharp crease.
• Then cut into a heart shape and place on a sheet pan. 
• Next, scoop your veggie filling on top of your salmon. Drizzle olive oil on top. 
• Fold away! Start at the top or bottom of the heart-shape and make little folds about every inch. Try to make the folds as tight as you can so it’s sealed in a half-moon shape. 

What are Dietary Omega-3 Requirements?

Health Canada recommends adults consume at least two servings of fish per week.  One serving is equal to 75 grams or 2 ½ ounces or about a half a cup of cooked fish.  Emphasis on consumption of fatty fish, like salmon, herring, mackerel and sardines is recommended as these types are higher in omega-3’s. In addition, do you find yourself confused in the salmon aisle?  This blog post of mine will solve that problem for you!

Looking for ways to boost your omega-3 intake? Try our Bruschetta Parchment Salmon recipe! #dietitian Click To Tweet

Bruschetta Parchment Salmon Recipe

Serves: 2

Prep time: 5-10 minutes

Cook time: 10-12 minutes

Ingredients:

2 Salmon fillets (about 200 grams each), fresh or thawed from frozen

Kosher salt and fresh cracked pepper

Drizzle olive oil

Bruschetta Mix:

1 cup fresh cherry tomatoes, quartered  

Small clove garlic, minced

1 tbsp olive oil

Sprinkle of Kosher salt, cracked pepper & oregano

Bruschetta Parchment Salmon Directions:

1. Pre-heat oven to 375F.
2. Firstly, pat dry salmon fillets. Then, season with Kosher salt and pepper.
3. Secondly, in a medium bowl, combine tomatoes, garlic, oil and seasoning. Set aside. Note: Your bruschetta mix can be made hours or a day or two in advance to intensify the flavours.
4. Next, cut 2 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment paper in half and place your salmon filet on one side.
5. Spoon the bruschetta mixture on top of each filet and add a drizzle with olive oil on top.
6. Close the parchment by folding the other half over and rolling the edges in so it closes as tightly as you can. Note that a little air coming in is okay.
7. Place tray with salmon pouches in the oven for about 10 – 12 minutes, depending on the thickness of salmon and preferred doneness. I find 12 minutes is a beautifully moist and succulent medium-cooked salmon. The salmon will continue to cook in the pouch before serving and opening as well.
8. Serve the salmon in the pouch or cut/tear the pouch open to serve immediately.

Bruschetta Parchment Salmon

Yield: 2

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Bruschetta Parchment Salmon is elegant, succulent and flavour-packed.

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Ingredients

• 2 Salmon fillets (about 200 grams each), fresh or thawed from frozen
• Kosher salt and fresh cracked pepper
• Drizzle olive oil
• Bruschetta Mix:
• 1 cup fresh cherry tomatoes, quartered
• 1 tbsp olive oil
• 1 clove garlic, minced
• Sprinkle of Kosher salt, cracked pepper & oregano

Instructions

1. Pre-heat oven to 375F.
2. Firstly, pat dry salmon fillets. Then, season with Kosher salt and pepper.
3. Secondly, in a medium bowl, combine tomatoes, garlic, oil and seasoning. Set aside. Note: Your bruschetta mix can be made hours or a day or two in advance to intensify the flavours.
4. Next, cut 2 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment paper in half and place your salmon filet on one side.
5. Spoon the bruschetta mixture on top of each filet and add a drizzle with olive oil on top.
6. Close the parchment by folding the other half over and rolling the edges in so it closes as tightly as you can. Note a little air coming in is okay.
7. Place tray with salmon pouches in the oven for about 10 – 12 minutes, depending on the thickness of salmon and preferred doneness. I find 12 minutes is a beautifully moist and succulent medium salmon. The salmon will continue to cook in the pouch before serving and opening as well.
8. Serve the salmon in the pouch or cut/tear the pouch open to serve immediately.