Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt
If you're looking for an easy, delicious and healthy dinner, this parchment baked salmon is the perfect recipe. Everything is cooked together in a parchment paper pouch creating an almost mess free dinner that's not only easy, but yummy and good for you too! Best part? It's ready in just about thirty minutes.
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.25 stars (203 reviews)
Keywords
healthy meal, salmon and dill, seafood
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
4 6-8 ounce salmon fillets, skinned
kosher salt and pepper
fresh arugula and basil, for serving
1 cup plain greek yogurt
1 tablespoon chopped fresh dill
juice of 1 lemon
1 pinch crushed red pepper flakes
Categories
Main Course
Cuisine
American
Steps
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. 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. 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. 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. Meanwhile, in a medium bowl, stir together the yogurt, lemon juice, dill, and a pinch of crushed red pepper. 6. Serve the salmon topped with dill yogurt, arugula, and basil. Enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 711 kcal
Carbohydrates: 23 g
Protein: 42 g
Fat: 25 g
Saturated Fat: 3 g
Cholesterol: 96 mg
Sodium: 115 mg
Sugar: 3 g
Reviews
North Shore Mama on 2026-01-14 (1 stars): I like a lot of the other recipes, so far I haven’t loved anything except the chocolate chip cookies, which are the absolute best, but this recipe was a disaster. The potatoes didn’t cook and I cut them very very thin, and the zucchini just came out so soggy. Not sure how anything is supposed to get crispy in a steamy parchment bag? But the potatoes were so disappointing I really wanted some. In addition, the 2tsp of smoked paprika was really powerful and my husband said it smelled like a zoo when we opened the parchment to eat :(
Palisades chef on 2024-06-19 (4 stars): Love this recipe!
Julie on 2024-03-18 (3 stars): Made this for lunch yesterday and wasn't overly impressed. I realized (after the fact) that when you scale the recipe for 2 servings, the instructions don't scale in a corresponding fashion....so our sauce was overly lemony. (You might want to adjust the way you do instructions, BTW, so that this is not an issue.) But the bigger problem is that the potatoes do not cook in 18-20 minutes. I used a mandoline to cut 1/16" slices and I layered them under the salmon. I cooked for 25 minutes and they still came out crunchy. They were edible but not great. I would not have wanted to cook the salmon any longer, so I think this is a problem of trying to pair two foods that require different cooking times. Also - word to the wise - if you make this, be SURE you put a layer of tinfoil on your baking sheet to absorb liquids if you really want easy cleanup. I am so glad I did....I would have had a mess otherwise! My husband said he would be okay if we didn't try this one again, and I have to agree.
Sebrina Brown on 2023-12-17 (5 stars): This is my favorite go to recipe!
Natalia on 2023-11-16 (5 stars): Great recipe , super versatile. I’ve made it 10+ times and keep it in our rotation !
Staci on 2023-07-25 (5 stars): Made this last night with sweet potatoes and spinach. Delicious!
Amanda on 2022-11-29 (5 stars): My MIL made this for us tonight. It was outstanding! We live very close to a salmon rich river in Alaska, and are always looking for new things to do with salmon. This one is definitely a keeper!!
Carrie D on 2022-08-24 (5 stars): Oh so YUMMY! This was fabulous! Made just as the recipe is written, except I skipped the yogurt sauce (made the recipe from your cookbook). I've made many of your recipes and they are all so good. You are a master of spices and flavors!
Cathy on 2022-07-21 (5 stars): This recipe is delicious! Taking cues from some of the comments, I par cooked my potatoes in the oven, just until I could easily pierce them with a fork. I also tossed them with a little olive oil and salt and pepper first. That seemed to do the trick while also allowing me to slice them a little thicker. I then layered zucchini and yellow squash slices on top of the potatoes, sprinkled a few thinly sliced shallots on that, and then finished with your method; fish, sauce, lemons. It was delicious! All my guests said it was the best salmon they’ve ever eaten! This will go in my “guaranteed hit” file!
