Parchment Lemon Salmon with Potatoes and Zucchini
Parchment lemon salmon with thinly-sliced potatoes and zucchini makes a light, healthy, flavorful dinner, especially impressive for entertaining!
For the Salmon
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced or grated
- 2 lemons 1 juiced and 1 sliced
- 2 teaspoons chopped fresh dill
- 1 teaspoon smoked paprika
- kosher salt and freshly-ground black pepper
- 1 small potato sliced approximately 1/4" thick (Russett or Yukon Gold varieties work well)
- 1/2 small zucchini sliced approximately 1/4" thick
- 2 salmon fillets no skin, 6-8 ounces each
- additional dill, fresh arugula, and basil, for serving, if desired
For Dill Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 teaspoon chopped fresh dill
- 1/8 teaspoon crushed red pepper flakes
- juice of 1/2 lemon
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!
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.
Calories: 427kcal, Carbohydrates: 25g, Protein: 43g, Fat: 18g, Saturated Fat: 2g, Cholesterol: 96mg, Sodium: 110mg, Potassium: 1554mg, Fiber: 5g, Sugar: 5g, Vitamin A: 695IU, Vitamin C: 76.1mg, Calcium: 137mg, Iron: 5.1mg
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