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+ servings
Lemon salmon with potatoes and zucchini, served with fresh arugula and herbs and a dill yogurt sauce.
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5 from 8 votes

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 lemon​s 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 fi​llets​​ 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.

Nutrition Estimate

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
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!