Looking for a dinner idea that’s quick, healthy, and absolutely packed with flavor? This parchment-baked Greek salmon and zucchini recipe has it all.
It’s simple to prepare, features Mediterranean-inspired ingredients, and is perfect for anyone who wants a balanced, hassle-free meal.
Why Parchment-Baked Dishes Are Perfect
Cooking with parchment paper is a genius method that keeps everything tidy while locking in all the juices and aromas. The result? Tender, flavorful salmon paired with perfectly cooked zucchini and a savory topping of salty feta.
Plus, this method ensures minimal cleanup, making it an excellent choice for busy nights when you want delicious food without a pile of dishes.
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The parchment packet also doubles as a steaming method, preserving nutrients while enhancing the dish’s natural flavors. This easy food recipe is proof that you don’t need complicated techniques to achieve gourmet results.
The Mediterranean Flavor Profile
This recipe celebrates the best of Mediterranean cuisine. You’ll enjoy the brightness of lemon juice, the earthiness of smoked paprika, and the aromatic touch of fresh dill.
Combine these with olive oil, creamy feta, and kalamata olives, and you have a dish that’s bursting with flavor.
What makes this even better is its versatility. You can easily tweak the recipe to fit your dietary needs without compromising its incredible taste.
Whether you’re gluten-free, keto-friendly, or just looking for heart-healthy meal ideas, this parchment-baked dinner fits the bill.
Tips for Customizing Your Easy Recipe
Here’s how you can modify this easy recipe to suit your preferences:
- Vegetarian Option: Swap the salmon for hearty slices of eggplant or portobello mushrooms. Add extra feta for a protein boost.
- Low-Carb Version: Replace the russet potato with more zucchini or even cauliflower florets.
- Spicy Twist: Add a pinch of red pepper flakes or a drizzle of hot chili oil to the olive oil mixture for some heat.
- Dairy-Free Alternative: Omit the feta and sprinkle nutritional yeast for a cheesy, umami flavor.
These adjustments make the recipe even more versatile while staying true to its Mediterranean roots.
Perfect for Meal Prep & Gatherings
This recipe is not only easy to make but also ideal for meal prep. You can assemble the parchment packets in advance and bake them when you’re ready to eat.
It’s also a great option for entertaining, as each packet can be served individually, making for an elegant presentation.
The all-in-one nature of this dish, complete with protein, veggies, and healthy fats, means it checks all the boxes for a balanced meal. Serve it with a side of fresh arugula or a slice of whole-grain bread to round out the experience.
Why This Simple Recipe Is a Must-Try
This parchment-baked Greek salmon and zucchini recipe is everything you could want in an easy food recipe. It’s flavorful, nutritious, and perfect for weeknight dinners or special occasions.
Next time you’re craving Mediterranean flavors, give this recipe a try. It’s guaranteed to become a staple in your weekly rotation!
Easy Greek Salmon & Zucchini Recipe
Equipment
- Parchment paper (15 × 16-inch pieces)
- Bowl
- Rimmed baking sheet
Ingredients
- ¼ cup extra-virgin olive oil
- 2 garlic cloves minced or grated
- Juice of 1 lemon
- 1 tablespoon chopped fresh dill
- 2 teaspoons smoked paprika
- Kosher salt and freshly ground black pepper
- 1 small russet potato very thinly sliced into ¼-inch rounds
- 1 small zucchini thinly sliced
- 4 6- to 8-ounce salmon fillets, skin removed
- 1 lemon sliced
- ⅓ cup pitted kalamata olives
- 4 ounces feta cheese crumbled
- Crushed red pepper flakes optional
- Fresh arugula and basil for serving
Instructions
- Preheat the oven: Set your oven to 400°F to prepare for baking.
- Mix the marinade: In a small bowl, combine the olive oil, minced garlic, fresh lemon juice, chopped dill, smoked paprika, and a pinch of salt and pepper. Stir until the mixture is well blended.
- Assemble the packets: Lay each piece of parchment paper flat on a clean surface. On one half of the parchment, layer thin slices of potato, followed by zucchini slices. Use about one-fourth of each vegetable per packet. Sprinkle with salt and pepper. Place a salmon fillet on top of the vegetables, drizzle with some of the olive oil mixture, and add two lemon slices on top of the salmon. Scatter a few olives over the layers. Repeat this process for the remaining packets.
- Seal the packets: Fold the empty side of the parchment over the salmon and vegetables. Tightly fold and crimp the open edges twice to create a sealed packet. Place the sealed packets on a rimmed baking sheet.
- Bake: Transfer the baking sheet to the oven and bake for 18 to 20 minutes, or until the potato slices are tender and the salmon is cooked through.
- Serve: Carefully remove the packets from the oven and transfer them to individual plates. Tear open the parchment packets, discarding the top layer of paper. Top each serving with crumbled feta cheese, a sprinkle of red pepper flakes (if using), and fresh arugula or basil. Serve immediately for a fresh and flavorful dish.
Notes
- For added convenience, you can use pre-made parchment packets available at some stores.
- Variations include swapping russet potatoes for sweet potatoes or adding cherry tomatoes for extra flavor.
- This method locks in moisture, preserving the fish’s nutrients and enhancing its flavor.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.