Parchment lemon salmon with thinly-sliced potatoes and zucchini makes a light, healthy, flavorful dinner, especially impressive for entertaining!
Ingredients
For the Salmon
1tablespoonextra virgin olive oil
1clovegarlicminced or grated
2lemons1 juiced and 1 sliced
2teaspoonschopped fresh dill
1teaspoonsmoked paprika
kosher salt and freshly-ground black pepper
1small potatosliced approximately 1/4" thick (Russett or Yukon Gold varieties work well)
1/2small zucchinisliced approximately 1/4" thick
2salmon filletsno skin, 6-8 ounces each
additional dill, fresh arugula, and basil, for serving, if desired
For Dill Yogurt Sauce
1/2cupplain Greek yogurt
1teaspoonchopped fresh dill
1/8teaspooncrushed red pepper flakes
juice of 1/2 lemon
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Instructions
Preheat oven to 375 degrees F (190 C). Cut two large ovals or rectangles of parchment paper, about 16x18 inches each. Fold each piece of paper in half, then reopen to lay flat on the counter.
In a small bowl, combine olive oil, garlic, juice of 1 lemon, chopped dill, smoked paprika, and a pinch of salt and pepper; stir to blend.
Arrange sliced potatoes on one side of the creased parchment, followed by a layer of sliced zucchini. (See photos in post for a visual guide.) Season with additional salt and pepper.
Place salmon fillets over the zucchini. Spoon on the olive oil-dill sauce, and arrange lemon slices on top.
Fold parchment paper over the salmon. Beginning at one corner, fold and pinch the edges together, working with about 1.5" at a time, to close the packet. When sealed, the packet will resemble a calzone or half-moon shape.
Place sealed packets on a rimmed baking sheet, transfer to the oven and bake for 16-18 minutes, until the potatoes are tender and the salmon is cooked through and flaky.
Meanwhile, to make the sauce, combine yogurt, dill, crushed red pepper, and lemon juice in a small bowl.
When packets are done, remove from the oven. Carefully unwrap or cut the top of the packet to serve immediately in the parchment. Top with additional dill, arugula, or basil as desired, serve with yogurt sauce, and enjoy!
Notes
It's very easy to scale this recipe up to produce as many portions as you need.It's also easy to prep the packets ahead! To do so, follow all instructions through step 5, then store the sealed packets in the fridge until ready to bake. I'd recommend doing this earlier in the day you plan to bake and serve; I have not personally tried doing it overnight or longer. You can bake as directed in the original instructions!Adapted primarily from Half-Baked Harvest with a few tips from The Pioneer Woman.