Dill & Lemon Baked Salmon in Parchment

We all have days when, after an exhausting day at work, laziness kicks in and cooking for dinner becomes less appealing.

The recipe we prepared for today is the perfect option for the lazy days above mentioned. Tasty, healthy and more than simple, the Dill & Lemon Baked Salmon in parchment paper saves the day in less than 30 minutes.

Advantages of cooking in parchment paper:

  • Food gets steamed and everything cooks in their own juices;
  • The flavors stay inside the parchment paper and do not evaporate;
  • Nutrients are persevered;
  • It is healthy and simple.

Salmon is not the only type of fish suitable for cooking in parchment paper, so you can also try making halibut, sole or trout. My advice is to use fillets, they cook easier and the flavors get inside the fish meat.

What is more, you can also add some vegetable inside the parchment. If you do so, take in consideration to use thin sliced vegetable to cook in the same tame with the salmon. I used broccoli and cherry tomatoes and because broccoli takes longer to cook than the salmon, I preboiled it.

*** for 1 person/portion ***

  • a salmon fillet;
  • 1 cup (about 200 grams) of broccoli;
  • 5 cherry tomatoes;
  • 2 tbps of extra virgin olive oil;
  • dill;
  • 2 lemon slices.
  • 1 tsp salt;
  • A pinch of pepper.

Salmon Fillet

Preheat the oven to 375 degrees F. Fold 4 large pieces of parchment paper (about 13 x 14 inches) in half. Open, and lay on half flat.

Working on one side of the creased parchment, layer the broccoli and the tomatoes, and season with salt and pepper. Place the salmon over the vegetables and drizzle with the olive oil sauce, and top with 2 lemons slices and dill.

Fold the parchment paper over the salmon to close and bake for about 20 minutes.

If you don’t like dill, rosemary is also good idea. Or just use your favorite herbs because that’s the beauty of cooking.

Also, you can add a fresh herbs extra topping after baking it.

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