|YIELDS: 4 Servings||PREP TIME: 5 mins||COOK TIME: 20 mins||TOTAL TIME: 25 mins|
Paprika, ground ginger, dried dill
6 artichoke hearts, roughly chopped
¼ cup capers
¼ cup sundried tomatoes, roughly chopped
¼ cup kalamata olives, halved
4 sprigs fresh dill
Butcher's or kitchen twine
- Preheat oven or grill to 400°F.
- Cut 4 large squares of parchment paper and place a salmon filet in the center of each.
- Season the salmon filets with paprika, ginger, and dried dill to taste then top with the artichoke hearts, caper, sundried tomatoes, olives, and fresh dill.
- Wrap the salmon in the parchment paper folding in the middle and then fold at the ends to keep it contained so they steam, tie the twine at both ends separately. Bake for 20 minutes.