Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

4.27 from 201 votes

Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 711kcal

Author: Tieghan Gerard

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!

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