Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon ​extra virgin olive oil
  • 1 clove garlic (minced or grated)
  • 2 lemon​s (1 juiced and 1 sliced)
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon smoked paprika
  • ​​kosher salt and ​freshly-ground black ​pepper ​
  • 1 small potato (sliced ​approximately 1/4" thick ​(Russett or Yukon Gold varieties work well))
  • 1/2 small zucchini (sliced approximately 1/4" thick​)
  • 2 salmon fi​llets​​ (no skin, 6-8 ounces each​)
  • ​additional dill, fresh arugula​,​ and basil, for serving​, if desired​
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon chopped fresh dill
  • 1/8 teaspoon crushed red pepper flakes
  • ​juice of 1​/2​ lemon

Instruction

  • Preheat oven to ​375​ degrees F​ (190 C)​.​ Cut two large ovals or rectangles of parchment paper, about 16x18 inches each. Fold each piece of paper in half, then reopen to lay flat on the counter.
  • In a small bowl,​ combine​ olive oil, garlic, juice of 1 lemon, ​chopped ​dill, smoked paprika​,​ and a pinch of salt and pepper​; stir to blend.​
  • Arrange sliced potatoes on one side of the creased parchment​​​​​, followed by a layer of sliced zucchini. (See photos in post for a visual guide.) Season with additional salt and pepper.
  • Place salmon fillets over the zucchini. Spoon on the olive oil-dill sauce, and arrange lemon slices on top.
  • ​​Fold parchment paper over the salmon. Beginning at one corner, fold and pinch the edges together, working with about 1.5" at a time, to close the packet. When sealed, the packet will resemble a calzone or half-moon shape.
  • Place ​sealed packets ​on a rimmed baking sheet​, transfer to the oven​ and bake ​for 16-18 minutes, ​until the potatoes are tender​ and the salmon is cooked through and flaky.
  • Meanwhile,​ to make the sauce, combine ​yogurt, dill, crushed red pepper​, and lemon juice in a small bowl​.
  • ​When packets are done, remove from the oven. Carefully unwrap or cut the top of the packet to serve immediately in the parchment. Top with additional dill, arugula, or basil as desired, serve with yogurt sauce, and enjoy!