Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

There’s something utterly magical about the combination of flavors in Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt. It all started on a bright spring afternoon when I wanted to create something light yet satisfying for dinner. The sun was shining, and the smell of fresh herbs filled the air—I knew it was the perfect time to whip up a delightful salmon dish. Salmon has always been a favorite of mine; it’s tender, flaky, and offers such a rich flavor. Pairing it with fresh potatoes and a creamy dill yogurt sauce made for a delightful meal that felt both special and comforting. As I prepared the ingredients, the vibrant colors of the lemons and greens inspired me even more. I couldn’t wait to share this experience with my family, and they were certainly impressed when I pulled this dish out of the oven!

Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt Ingredients

Let’s talk about the ingredients for Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt. Each component plays a vital role in creating a perfect harmony of flavors. The star of the dish, of course, is the salmon, which provides a rich and flaky texture. Paired with potatoes that are tender and flavorful, it’s a match made in culinary heaven. The olive oil and yogurt add healthy fats and creaminess, while dill gives a refreshing twist to the palate.

• 1/4 cup extra virgin olive oil: This adds richness and helps keep the salmon moist.
• 2 cloves garlic, minced or grated: Enhances flavor with a lovely aromatic kick.
• 2 lemons: Both for their juice and slices, they brighten the dish.
• 1 tablespoon chopped fresh dill: A fantastic herb that pairs perfectly with salmon.
• 2 teaspoons smoked paprika: Adds depth and a hint of smokiness.
• 2 small potatoes, very thinly sliced using a mandolin: Provides a hearty base that absorbs flavors.
• 6-8 ounces salmon fillets, skinned: The main protein, full of healthy fats.
• kosher salt and pepper: Essential for seasoning.
• fresh arugula and basil, for serving: Adds freshness and garnish.
• 1 cup plain greek yogurt: Creamy base for the sauce.
• 1 tablespoon chopped fresh dill: For the yogurt sauce.
• juice of 1 lemon: To add zest to the yogurt sauce.
• 1 pinch crushed red pepper flakes: For a slight kick.

The Method for Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

Let’s dive into the cooking process for Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt. It’s straightforward and fun, making it perfect for cooks of all levels. You’ll love how the flavors meld together while baking!

1. Preheat your oven to 400 degrees F. Take four large pieces of parchment paper, about 15 to 16 inches in size, and fold each in half. Open them up, laying one half flat on the counter.
2. In a small bowl, mix together the olive oil, minced garlic, juice from one lemon, chopped dill, smoked paprika, and a pinch of salt and pepper. This mixture is going to be the flavorful base.
3. On one side of the creased parchment, layer the thinly sliced potatoes. Season them lightly with salt and pepper. Place the salmon fillet on top of the potatoes, and drizzle the prepared olive oil mixture over the salmon. Top it off with slices from the remaining lemons. Repeat this for all four packets.
4. To seal, fold the parchment over the salmon, pinching the edges to secure them tightly, creating a half-moon-shaped packet. Place the packets on a rimmed baking sheet.
5. Transfer the baking sheet to the preheated oven and bake until the potatoes are tender and the salmon is cooked through—this should take about 18 to 20 minutes. You can tell they’re done when the salmon flakes easily with a fork.
6. While the salmon is baking, prepare the yogurt sauce. In a medium bowl, stir together the plain greek yogurt, juice of one lemon, chopped dill, and a pinch of crushed red pepper flakes. This sauce will add a creamy, zesty finish.
7. Once the salmon packets are finished baking, carefully unwrap them. Serve the salmon on plates topped with the dill yogurt sauce, and garnish with fresh arugula and basil. Enjoy your delightful meal!

Tips and Tricks about Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

Here are some helpful tips to ensure your Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt turns out perfectly every time!

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain texture.
• Freezing: You can freeze the salmon and potatoes in parchment packets before cooking. Just thaw and bake when ready to serve.
• Flavor Enhancements: Add slices of other veggies like zucchini or bell peppers for extra color and flavor.
• Pairing: Serve this dish with a light salad or steamed vegetables for a well-rounded meal.
• Meal Prep: This recipe is great for meal prepping. Cook several packets at once and store them for quick weeknight dinners.
• Cooking Method: You can also grill the salmon packets for a smoky flavor, which works beautifully with the dill.

How to Serve Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

Serving Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt can be a delightful experience. Here are some ways to elevate your meal:

• Plate Presentation: Serve the salmon directly in the parchment for a rustic look, or transfer it to a plate for a more polished presentation.
• Side Dishes: Pair it with a refreshing cucumber salad or a light quinoa dish to complement the flavors.
• Casual Dining: This dish is perfect for informal gatherings; just place the packets on a table and let everyone unwrap their own.
• Occasions: Great for spring dinners, special celebrations, or even a cozy holiday meal.
• Seasonal Pairings: During warmer months, serve with a chilled white wine or lemonade to enhance the flavors.
• Garnishing: A sprinkle of extra dill on top before serving adds a beautiful touch.

FAQ

Conclusion

Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt is a special dish that beautifully marries freshness with comfort. The vibrant flavors combined with the ease of preparation make it a perfect choice for any occasion. I encourage you to try making this delightful meal soon; it might just become a favorite in your household!

Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

This Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt is a savory delight! The salmon is juicy, flaky, and infused with lemony goodness, while the tender potatoes soak up all the flavors. It's an easy yet impressive weeknight dinner that the whole family will love!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 6-8 ounces salmon fillets, skinned
• kosher salt and pepper
• fresh arugula and basil, for serving
• 1 cup plain greek yogurt
• 1 tablespoon chopped fresh dill
• 1 juice of 1 lemon
• 1 pinch crushed red pepper flakes

Equipment

• Grater
• Oven
• Baking Sheet
• Wooden Spoon
• Chef's Knife

Method

 

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. 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. 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. 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. 5. Meanwhile, in a medium bowl, stir together the yogurt, lemon juice, dill, and a pinch of crushed red pepper.
6. 6. Serve the salmon topped with dill yogurt, arugula, and basil. Enjoy!

Notes

• Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain texture.
• Tip 2: You can freeze the salmon and potatoes in parchment packets before cooking. Just thaw and bake when ready to serve.
• Tip 3: Add slices of other veggies like zucchini or bell peppers for extra color and flavor.
• Tip 4: Serve this dish with a light salad or steamed vegetables for a well-rounded meal.
• Tip 5: This recipe is great for meal prepping. Cook several packets at once and store them for quick weeknight dinners.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.