Lemon Dill Salmon

For as picky as my kids are, they like salmon. Which I also love since salmon is such a delicate fish that you can pack in the flavor.

This lemon dill salmon is absolutely delicious and so tender and juicy!

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Ingredients

Salmon

  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 lemons, 1 juiced and 1 sliced
  • 1 tablespoon fresh dill, chopped
  • 2 teaspoons paprika
  • 2 small Yukon gold potatoes, very thinly sliced
  • 2- 6 to 8 ounce salmon filets, skinned
  • salt and pepper
  • fresh arugula, for serving
  • fresh basil, for serving

Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 1 tablespoon fresh dill, chopped
  • 1 lemon, juiced
  • 1 pinch red pepper flakes

Instructions

  1. Preheat oven to 400ºF. Fold 2 large pieces of parchment paper, about 15 x 16-inches, in half, then open back up.
  2. In a small bowl, stir together olive oil, mustard, garlic, juice of 1 lemon, dill, paprika, and pinch of salt and pepper.
  3. Working on one side of the creased parchment, layer the potatoes, and season with salt and pepper.
  4. Place the salmon over the potatoes and drizzle with the olive oil mixture, and top with lemon slices. Repeat with the other packet.
  5. To close, fold parchment over salmon, pinching to seal the open sides and create a half-moon shaped packet. Place on rimmed baking sheet.
  6. Transfer to oven and bake 18-20 minutes or until potatoes are tender and salmon is cooked through.
  7. Meanwhile, in a medium bowl, stir together the yogurt, lemon juice, dill, and red pepper.
  8. Serve the salmon over a bed of arugula, top with dill yogurt, and basil. Enjoy!

Lemon Dill Salmon

Preheat oven to 400ºF. Fold 2 large pieces of parchment paper, about 15 x 16-inches, in half, then open back up.

In a small bowl, stir together olive oil, mustard, garlic, juice of 1 lemon, dill, paprika, and pinch of salt and pepper.

Working on one side of the creased parchment, layer the potatoes, and season with salt and pepper.

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Place the salmon over the potatoes.

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Drizzle with the olive oil mixture.

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Top with lemon slices. Repeat with the other packet.

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To close, fold parchment over salmon, pinching to seal the open sides and create a half-moon shaped packet. Place on rimmed baking sheet.

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Transfer to oven and bake 18-20 minutes or until potatoes are tender and salmon is cooked through.

Meanwhile, in a medium bowl, stir together the yogurt, lemon juice, dill, and red pepper.

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Serve the salmon over a bed of arugula, top with dill yogurt, and basil. Enjoy!

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