Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt
Ingredients
The salmon and potatoes
-
¼
cup
extra virgin olive oil
-
2
cloves
garlic, minced or grated
-
2
whole
lemons
-
1
tablespoon
chopped fresh dill
-
2
teaspoons
smoked paprika
-
2
small
potatoes, very thinly sliced
-
4
6-8 ounce
salmon fillets, skinned
-
to taste
kosher salt and pepper
-
to taste
fresh arugula and basil, for serving
Dill Yogurt Sauce
-
1
cup
plain Greek yogurt
-
1
tablespoon
chopped fresh dill
-
1
whole
juice of 1 lemon
-
1
pinch
crushed red pepper flakes
Instructions
- Preheat the oven to 400°F.
- Fold 4 large pieces of parchment paper in half and lay them flat.
- In a bowl, mix olive oil, garlic, lemon juice, dill, smoked paprika, salt, and pepper.
- Layer potatoes on one side of the parchment, season with salt and pepper, then place salmon on top and drizzle with the olive oil mixture, adding lemon slices on top.
- Seal the parchment to create packets and place them on a baking sheet.
- Bake for 18-20 minutes until the potatoes are tender.
- Meanwhile, mix yogurt, lemon juice, dill, and crushed red pepper in a bowl.
- Serve salmon topped with dill yogurt, arugula, and basil.
Nutrition Facts (estimated)
Servings
4 servings
Calories
711
Total fat
30g
Total carbohydrates
50g
Total protein
40g
Sodium
300mg
Cholesterol
100mg
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