Here is your foolproof way to cook Salmon every time! Use simple, bright ingredients wrapped up in parchment paper. Combine, garlic, lemon and dill sauce drizzled with olive oil. The sauce becomes creamy and buttery. And…the salmon…steamed to perfection. To serve, top with arugula, basil and the dill yogurt sauce. Dinner’s ready in 30 minutes and can be assembled earlier in the day for ease of entertainment.
Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt Sauce
Serves 4
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
Dill Yogurt Sauce
1 cup plain greek yogurt
1 tablespoon chopped fresh dill
juice of 1 lemon
1 pinch crushed red pepper flakes
Preheat the oven to 400 degrees. Fold 4 large pieces of parchment paper (about 15×16 inches) in half. Open, and lay on half flat.
In a small bowl, stir together the olive oil, garlic, juice of 1 lemon, dill, smoked paprika and a pinch of salt and pepper.
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 or 3 lemons slices. Repeat with the remaining ingredients to make 4 packets.
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.
Meanwhile, in a medium bowl, stir together the yogurt, lemon juice, dill, and a pinch of crushed red pepper.
Serve the salmon topped with dill yogurt, arugula, and basil. Make sure you eat those roasted lemon slices!!!
Adapted from: Half Baked Harvest
***You can also make foil packets and grill. (Spray non-stick oil on the foil.)
