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If you’re looking for an easy, delicious and healthy dinner, this parchment baked salmon is the perfect recipe. Everything is cooked together in a parchment paper pouch creating an almost mess free dinner that’s not only easy, but yummy, and good for you too! Best part? It’s ready in just about thirty minutes.

overhead close up photo of Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

Happy Wednesday! Is anyone else’s week just flying by? We’ve been working hard on new recipe videos since Saturday and we just wrapped up last night. We filmed twenty new videos in four days, so I’m just a little bit tired, but of course, still ready to take on the remainder of the week. Filming videos is so much work, but it can also be fun, since it’s not just me in the kitchen cooking all day long.

Today I’m back to working on the computer, but a day of screen time is needed after four full days in the kitchen.

Also needed? A very easy recipe for dinner.

Enter this parchment baked salmon that I’m seriously just so in love with. It has some of my favorite spring ingredients of the moment: potatoes, salmon, lemon, and so many fresh herbs. Loving herbs right now.

prep photo of raw uncooked Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

All week long we’ve been talking about recipes my mom would love. Well, today’s recipe is one my mom would not love. She’s not too into fish. Like at all. But it’s OK because I know the rest of us will enjoy this recipe as it’s delicious, healthy, quick, easy, and pretty too!

If you and your family enjoy salmon, I highly recommend giving this recipe a try. Again, did I mention the no mess thing? It’s probably my favorite part. I mean, aside from the delicious taste.

Of course.

prep photo of Parchment Baked Lemon Salmon and Potatoes

So here’s the story. I was talking with my cookbook editor a few weeks back and she mentioned that I had never done any parchment paper, packet style, recipes before. When she said this, I couldn’t believe that I had never thought to share a recipe of this style before.

Sure, I use parchment paper all the time, but I had never actually baked an entire meal inside a parchment paper packet.

Once I realized all of this, I quickly moved along to creating my first “parchment paper packet” recipe.

And this is where this salmon comes in.

side angle photo of Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

For those of you who are wondering what the heck I am talking about, a parchment paper packet is an Italian way of cooking fish. To put it simply, you’re creating a packet out of parchment paper for your food to cook inside of. Not only does this save on mess and dishes, but cooking your food in parchment steams the food and cooks everything in their own juices.

Cooking food this way preserves nutrients and creates and insane amount of flavor because all of the aromas are trapped inside the parchment paper. Meaning you can get away with using less ingredients, but still come away with a delicious dinner.

And…it’s cooks everything really fast too.

YES PLEASE.

overhead photo of Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

I decided to do my salmon with some classic ingredients, potatoes, fresh dill, and lots of lemon. You’ll layer the potatoes, salmon, and lemon slices on a large piece of parchment paper, then pour over a little seasoned olive oil, and then add plenty of fresh dill. From here you’ll enclose everything in the parchment paper and transfer to the oven to bake.

You see? Easy.

A few tips for success.

  • be sure to slice the potatoes extremely thin so that they cook up in the same amount of time as the salmon. I find it best to slice the potatoes thinly on a mandolin.
  • I found that using skin off salmon worked best, as this cooked up nicely inside the parchment.
  • if you wanted to add a layer of green veggies, I recommend thinly sliced zucchini or a handful of fresh spinach in-between the potatoes and salmon.

To serve alongside, I made a simple dill yogurt sauce that is the perfect complement to this lemony dish. I also topped the salmon with fresh arugula and basil for a nice pop of green color, plus added flavor.

This recipe is very mediterranean in flavor, very fresh, and will be great for both spring and summer nights!

side angle photo of cut into Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

If you make this parchment baked salmon and love it, please be sure to leave a comment and/or give this recipe a rating! I love, love, love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this salmon, don’t forget to also tag me on Instagram so I can see! I love looking at the photos of recipes you all have made. It makes my day!

Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories Per Serving: 482 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced or grated
  • 2 lemons
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons smoked paprika
  • 2 small potatoes, very thinly sliced using a mandolin
  • 4 6-8 ounce salmon fillets, skinned
  • kosher salt and pepper
  • fresh arugula and basil, for serving
  • 1 cup plain greek yogurt

Dill Yogurt

Instructions

  • 1. Preheat the oven to 400 degrees F.  Fold 4 large pieces of parchment paper (about 15x16 inches) in half. Open, and lay on half flat. 
    2. In a small bowl, stir together the olive oil, garlic, juice of 1 lemon, dill, smoked paprika and a pinch of salt and pepper. 
    3. Working on one side of the creased parchment, layer the potatoes, and season with salt and pepper. Place the salmon over the potatoes and drizzle with the olive oil sauce, and top with 2 lemons slices. Repeat with the remaining ingredients to make 4 packets. 
    4. To close, fold the parchment over salmon, pinching to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet. Transfer to the oven and bake until the potatoes are tender, about 18-20 minutes. 
    5. Meanwhile, in a medium bowl, stir together the yogurt, lemon juice, dill, and a pinch of crushed red pepper. 
    6. Serve the salmon topped with dill yogurt, arugula, and basil. Enjoy! 

horizontal photo Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

The crispy potatoes on the bottom? The best.

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Comments

  1. I love this recipe and plan to make it for a dinner party this week. Do you have recommendations for a vegetarian substitute for my veg guests?

    1. Hey Paige,
      You could do cauliflower in place of the salmon. I hope you love the recipe, please let me know how it turns out! xTieghan

  2. I have to admit I’ve never tried salmon looking forward to giving it a go..wish me luck.

  3. While the salmon looked fabulous, and I had high hopes, after 18 minutes the salmon was overdone and the potatoes were undercooked. I sliced bite- potatoes very thinly, and still they were undercooked.

    1. Hey Nancy,
      So sorry to hear this. I do find that the mandolin gets my potato slices thinner than I ever would using a knife. So the key here is extremely thin potatoes and then I would have done the 20 minutes. I hope this helps for next time! xTieghan

  4. sometimes when I cook with lemon peel my dishes come out with a bitter taste. It happened with this dish too. I think from the whole lemon slices in the on the salmon. what am I doing that causes this. It doesnt always happen.

    1. Hey Steven,
      So sorry to hear this! You really want to make sure your lemon is caramelized so you can avoid that bitter flavor. xTieghan

  5. This looks absolutely delicious and I’m really eager to make it for dinner tonight. All I have is frozen salmon. Should I let it thaw before using or cook from frozen and adjust the cooking time? Thanks!

    1. Hey Ana,
      I would let the salmon thaw first and then follow the instructions as is. I hope you love the recipe, please let me know how it turns out! xTieghan

    2. I’m not a huge salmon fan, but my husband is, so I try to cook it pretty often. I LOVED this recipe and he did too! Thank you!

  6. 5 stars
    I made it today for my folks. I did not have any paprika so I used Cayenne Pepper – only 1/4 tsp. My mother who is usually very picky about fish recipes, liked it a lot. I will surely make it again.
    Thank you for this delicious, easy and quick recipe.

    1. Hey Sakura,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  7. 5 stars
    Great recipe! I had to cook it for 30 minutes. The potatoes and salmon came out tender and the flavor was great (smoked spanish paprika made it so tasty)! The yogurt sauce was perfect! Paired it all with some steamed broccoli. A wonderful, easy to make dinner!
    Thanks for sharing this recipe!!

    1. Hey Emily,
      Yes, that will work just fine. I hope you love the recipe. Please let me know if you have any other questions! xTieghan

  8. 1 star
    This was a huge fail. I followed the recipe and added in zucchini as well but nothing about this was good. No flavor at all. I’ve enjoyed the other salmon recipes but won’t bother with this one again.

    1. Hi Shannon! I am really sorry to hear that! Is there anything that could have gone wrong? Or anything I can help with? Please let me know! xTieghan

  9. 5 stars
    My family and I absolutely loved this dish! It’s efficient, flavorful, and beautiful, with all the colors! It’s will be a go-to recipe for years to come!

  10. 5 stars
    Obsessed with the version of this recipe from Super Simple that includes zucchini. We have it on repeat with the squash coming out if our CSA box. Works with cod as well. Kids love the parchment packets; cleanup is a breeze; gorgeous with the paprika.

    1. I have a question. My daughter has made this and recommended I make for a ladies dinner party. She said it was easy and delicious. Unfortunately the salmon was fresh, not the halibut. I settled for Pacific Dover Sole and wanted to add asparagus. Do you think this will work well 🤞🏻

      1. Hey Lynn,
        Yes, I think that would be fantastic! I hope you love the recipe, please let me know if you give it a try! xTieghan

  11. 5 stars
    I made this today for a special lunch for company and it was AMAZING! Everyone kept saying they felt like they were eating in a restaurant it was so fancy and good. Thanks for the keeper!

  12. 5 stars
    I actually forgot to put the lemon juice in! But, for my family, it would have been too much lemon. It was just lovely enough with just the slices. Thanks for the great dinner 🙂

  13. So, this recipe is just amazing. It is nothing special but.. wow ! I really don’t like the taste of the salmon but with this recipe, I could eat it every week ! I added a drizzle of honey when I served it. It was really tasty. Thanks for all the wonderful recipes you own. I love your blog, and all the recipes !

  14. 5 stars
    So, this recipe is just amazing. It is nothing special but.. wow ! I really don’t like the taste of the salmon but with this recipe, I could eat it every week ! I added a drizzle of honey when I served it. It was really tasty. Thanks for all the wonderful recipes you own. I love your blog, so creative !

  15. 5 stars
    Tieghan,
    I made this last night and WOW! What an easy way to cook fish and it was so tasty! I added asparagus and was able to thinly slice some Yukon Gold potatoes without the scary mandolin 😉 Thank you again!!

  16. 5 stars
    Just finished serving this and got HUGE compliments all around. The smoked paprika is key. So earthy and savory. A new favorite go to recipe! I might play around with some other fish, too. Thanks for sharing this!

    1. HI! Did you use more oil than directed? Try using a little less and see if that helps! Please let me know if you have any other questions. Glad you love this recipe. Thanks so much!! xTieghan

  17. While I did not follow this recipe in full, I took the general ideas of using the parchment paper as an enclosement for the salmon, along with basil and lemon. I put it in the oven for 20 minutes on 400 and this is the best salmon I’ve ever made! I added in cauliflower rice as a side and I’m in heaven! Thank you!

  18. This page definitely has all the information and facts I wanted about this subject and didn’t know who to ask.

  19. 5 stars
    Made this last night—easy, healthy and delicious! Already shared the recipe with a few friends and so glad I have leftovers for lunch today. Love your recipes. Keep up the amazing work.

  20. 4 stars
    I made this last night, my husband & I really enjoyed it! The potatoes didn’t really get crispy, but i wonder if that had to do with my sauce application- it kind of got everywhere. I took a leftover packet for my lunch today and it was better than last night! the flavors (especially the lemon & paprika) really had time to come together, so thanks for the recipe!

  21. 5 stars
    I don’t usually comment but I just had to tell you that I made this recipe Monday night and my husband said this is a “Top 5 of all time”. Thank you for the recipe. Even my daughter (who is not a fish fan) ate it – she loved the potatoes! I added some spinach between the fish and the potato and it was spectacular – I may make it again next week with zucchini! Heading off now to purchase the cookbook 🙂

    1. I am SO happy to hear that!! Thank you so much Laura! Also, I hope you love the cookbook. Let me know what you make ?

  22. 5 stars
    This is an easy, delicious and healthy dinner what I am looking for.looks tasty! I will try making this for my husband tonight. hope he will like it. Have a great day!!! 🙂

  23. 5 stars
    Made it tonight and we loved it! So flavorful and easy. I halved the paprika to make sure it wasn’t too spicy for my 3yo and he kept asking for more. Just discovered your blog and I’m inspired to get back to making homemade food :). Epic quinoa burgers are also on our dinner plans this week! Thank you for the amazing recipes!!

  24. 5 stars
    I’m sorry, but I do not have any social media accounts.
    Thank you for your interest in them though. And also for all the delicious recipes you work so hard on!
    I’ve made several from your book and HBH site and they are all wonderful!
    Pam

  25. 5 stars
    I wanted to follow up on this because I made it this weekend and it was so so so delicious. All FOUR of my kids and husband raved about it and begged me to make it again! Thanks again for this one!

  26. I made this salmon and it was excellent, so easy and almost full proof…. on the grill I always over or under cook:)

  27. 5 stars
    Thanks for the wonderful recipe! We loved it! However, the potatoes did not brown at all. Followed your recipe exactly. Any suggestions?

    1. HI! Try slicing the potatoes a little thinner. If the potatoes are not cut thin enough, they will not cook through in the allotted time. Also, becasue the potatoes are wrapper in paper they will not really brown much. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂

  28. 5 stars
    Hi Tieghan,
    I’d be happy to send pictures, but not sure how to do it. They certainly don’t look as awesome as yours always do, but I’m pretty proud of them 🙂
    If you could let me know what I need to do that would be great (they don’t seem to paste in the comment section).
    Thank you,
    Pam

    1. Hi Pam! I am sure they look amazing! Do you have any form of social media you could post them to? I find that works the best. Just let me know ?

    1. The dill gets added to the salmon before baking. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  29. 5 stars
    WOW! I made this last night, and it was absolutely delicious. I would have never thought to add potatoes to the packet. This dish was packed with flavors, perfectly cooked, and most importantly had me feeling healthy and not guilty. Thank you for sharing! I hope there are additional variations to this packet in the future! Have a great weekend.

  30. 5 stars
    Mouth Watering. i like the texture of the recipe. will definitely try to make this recipe. Thanks dear for sharing your recipe with us.

  31. 5 stars
    Received your email yesterday morning and made it that evening. It sounded so good and easy that I ran to the store and purchased the items I needed. It was delicious!!! I was so proud of how it looked that I took pictures. Such a beautiful presentation. Thank you for the yummy recipe.

    1. Hi Pam! I am so glad you loved this recipe! I would love to see the photos if you’re willing to share ? I hope you continue to enjoy recipes of mine!

  32. 5 stars
    I made this with a whole salmon filet and served it family style with roasted Brussels/Cauliflower surrounding the fish on the platter. Just simply lovely.

  33. This looks absolutely delicious and easy enough for a weeknight! I’m a weirdo who doesn’t like potatoes, do you think sweet potatoes would still cook well this way?

    1. I am sure sweet potatoes will be amazing!! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. I like to use russet or yukon gold. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. I prefer parchment, but I think foil will work just fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  34. I can’t wait to make this over the weekend! This is just beautiful! Your recipes are divine…thanks so much for the inspiration!

  35. 5 stars
    Dill sauce and salmon is one of the most perfect food parings! Sometimes I’ll throw in a handful of capers to the sauce, I love having that pop of salt and tanginess!

  36. Dinner, here I come! I’m on Whole30 so no yogurt sauce for me! ill gave to stop for dill but have Every thing else.

  37. This looks like a great, healthy dinner recipe — and easy, too! Two quick questions: (1) if using a mandolin to slice potatoes and zucchini, what thickness would you recommend? And (2) any herb substitutions for someone who doesn’t like dill? Thanks!

    1. I recommend the slices the potatoes and zucchini about 1/4 inch thickness. And if you don’t like dill, just omit it. No big deal! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  38. 5 stars
    Thank you for reminding me to cook fish in parchment. Your recipe looks great.

  39. I was happy to see this recipe, because I just made salmon and asparagus in parchment last week and it was so easy and good, and was trying to think of new ways to make it. Love the idea of potatoes!

  40. Hard to believe this is your first parchment paper recipe ever. I use this method very frequently and cannot expres enough how convenient and comfortable this is!
    Happy you jumped into this bandwagoon!
    Have a great day, honey!