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Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

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
Cook Time 20 minutes
Total Time 30 minutes
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.