halfbakedharvest4.3
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.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
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!
garlic, minced or grated2 clovesjuice of 1 lemonsmoked paprika2 teaspoonslemons2
Nutrition Facts
calories
711 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
5 g
sugar Content
3 g
sodium Content
115 mg
protein Content
42 g
cholesterol Content
96 mg
carbohydrate Content
23 g
saturated Fat Content
3 g
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