Mediterranean Salmon en Papillote

Mediterranean Salmon en Papillote


  • 1 zucchini, julienned

  • 1 yellow bell pepper, sliced into thin spears

  • 1 Tbsp J.Olive Co. Milanese Gremolata Oil

  • 1 Tbsp J.Olive Co. Grapefruit Balsamic Vinegar

  • 2 (4- to 6-ounce) salmon fillets

  • Sea salt, to taste

  • Freshly ground pepper, to taste


  1. Preheat the oven to 325 degrees F.

  2. Combine the zucchini and bell pepper in a small bowl and toss with the oil and vinegar. Divide the mixture between two large squares of parchment paper. Season with salt and pepper.

  3. Place a salmon fillet on top of each mound of vegetables and season with salt and pepper. Drizzle some olive oil on top.

  4. Pull the opposite sides of the parchment paper up so that they meet in the middle. Fold them down together, as if folding a paper lunch sack, until you reach the fish. Then tuck each end under. Place on the sheet pan and roast for 15 minutes or until the fish is cooked through.

Recipe and picture from