Salmon In Parchment With Caponata

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"Simple, quick enough for a weeknight meal, but also meant to serve when entertaining."

Original recipe yields 4 servings


  • Serving Size: 1 (180.1 g)
  • Calories 243.8
  • Total Fat - 9.5 g
  • Saturated Fat - 2 g
  • Cholesterol - 90.1 mg
  • Sodium - 204.6 mg
  • Total Carbohydrate - 0.4 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.2 g
  • Protein - 36.3 g
  • Calcium - 19.2 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 400-degrees Fahrenheit.

Step 2

If the chunks of caponata are very large, cut them into 1/2" cubes. Combine with the oregano, fresh herbs, and vinegar.

Step 3

Season each fillet on both sides with a little salt and plenty of pepper.

Step 4

Cut 4 sheets of parchment paper about 12" long. Fold in half, then open up and place a salmon fillet on one side of the fold. Spoon the caponata evenly over the top of each fillet, then drizzle with 1/2 teaspoon white wine (or vermouth). Fold the parchment over the fish and, beginning at one of the corners, crimp, roll, and fold the edges of the parchment to make a well-sealed package.

Step 5

Place on a baking sheet and roast for 12 minutes. Let rest for 5 minutes, then transfer the packages directly onto plates. Slash the top open just a little to expose the salmon inside. Provide a bowl for gusts to dispose of the parchment.

Tips & Variations

No special items needed.