Impress your guests with this stunning Persian Salmon in Parchment Paper topped with pomegranate arils, zingy herbs, and chopped nuts. A healthy low carb salmon dinner perfect for dinner parties!
Course
Main Course
Cuisine
Middle Eastern, Persian
Keyword
salmon en papillote, salmon in parchment paper, salmon with pomegranate
Drizzle with olive oil and rub all over the salmon. Season with salt and pepper.
Fold parchment to form a sealed packet and secure with cooking twine if needed.
Bake for 40-45 minutes, or until slightly pink in the middle. You want the salmon to be *just* cooked through. Open the parchment paper and set aside while you prepare the rest.
Tahini Sauce
In a bowl, combine tahini, lemon juice and cumin. Mix, incorporating water one tablespoon at a time until you reach a thick but spreadable consistency (I used 2.5 tablespoons total). Set aside.
Herb Crust
Combine all crust ingredients in a large bowl and mix until well distributed. Set aside.
Assemble
Gently transfer the salmon to a serving dish. Spread tahini sauce, top with herb mixture and finish with pomegranate seeds. If using, drizzle with pomegranate molasses. Serve and enjoy!
Recipe Notes
Tips
Cooking the salmon at a low temperature is important, so don't be tempted to turn up the temperature.
You really want to make sure your tahini sauce is easy to spread, or you might risk breaking your salmon fillet as you try to spread it on top of it.
Let your salmon fillet warm up to room temperature before baking it. The colder the fish before cooking, the more likely you are to overcook the outside before the inside is done.
Since the salmon fillets are encased in parchment paper, there’s really no good way to check whether they are done. Stick to the recommended baking time and make sure your oven has come up to the right temperature before you put it in. Salmon changes its color from translucent to opaque as it cooks. Once you open the parcel and check your salmon fillets for doneness, take a sharp knife to peek into the thickest part. The salmon is done when it flakes easily with a fork. It should not be raw in the middle but a little translucency in the middle is no problem at all.
Is company coming? King Salmon is harder to overcook than coho or sockeye, due to the higher fat content. So for when you want to be safe or are cooking for a crowd, opt for bigger filets of king salmon!
For a stunning presentation, lay out the whole fish fillet buffet-style.
Nutrition Facts
Persian Salmon in Parchment Paper
Amount Per Serving
Calories 828Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 7g44%
Cholesterol 137mg46%
Sodium 569mg25%
Potassium 1754mg50%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 11g12%
Protein 58g116%
Vitamin A 1885IU38%
Vitamin C 34.3mg42%
Calcium 139mg14%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.