SALMON IN PARCHMENT W/ LEMON DILL VEGETABLES

WineCheeseScallops
Apr 22
5 min read

Looking for a healthy, flavorful, and foolproof way to cook salmon? This Salmon in Parchment with Lemon Dill Vegetables is a game-changer! The parchment paper seals in moisture, infusing the fish with the bright flavors of lemon, fresh dill, and tender zucchini. Not only does this dish come together in just 30 minutes, but cleanup is a breeze—no pots or pans required!

Salmon fillet on roasted zucchini and red onions, garnished with dill. Lemon wedge and red onion half in the blurred background.

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Perfect for a light, wholesome dinner, this technique ensures that your salmon is always perfectly cooked, tender, and bursting with flavor. Whether you're hosting a dinner party or making a quick weeknight meal, this recipe delivers elegance with minimal effort.

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Salmon

Salmon is a powerhouse of nutrition, loaded with omega-3 fatty acids, high-quality protein, and essential vitamins like B12 and D. Cooking salmon in parchment paper is an excellent way to retain its natural juices, ensuring a moist and tender bite every time. This method also reduces the need for excess oils, keeping the dish light and heart-healthy.

Dill

Dill is a fragrant herb that pairs beautifully with seafood, offering a fresh, slightly anise-like flavor. Beyond taste, dill is packed with antioxidants and has antibacterial properties. It has been used in traditional medicine for digestive support and to reduce inflammation. In this recipe, it enhances the salmon’s flavor without overpowering it.

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Close-up of a halved red onion on a cutting board. Blurred background shows a piece of salmon and other vegetables in warm light.

Recipe Inspiration

The inspiration for this dish comes from the classic French technique "en papillote," which means cooking food inside a parchment paper pouch. This method allows the fish and vegetables to steam in their own juices, intensifying flavors and creating a light, melt-in-your-mouth texture.

Sliced zucchini and red onion on a wooden cutting board. Zucchini is light green; onion is vibrant purple, creating a fresh, colorful scene.

At Wine Cheese Scallops, we love recipes that are as practical as they are delicious. With its minimal prep and mess-free cooking, this salmon dish has become a household favorite. It’s a great way to enjoy restaurant-quality seafood at home without the hassle of complicated techniques or extra dishes to wash.

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Salmon fillets on a red plate with zucchinis beside them. The image has vibrant colors and a fresh, appetizing feel.

Tips, Serving Suggestions, and Storage Advice

Use high-quality salmon: Wild-caught salmon has a richer flavor and better nutritional profile than farmed salmon.
Try different veggies: Swap out zucchini for asparagus, bell peppers, or cherry tomatoes for variety.
Add a sauce: A drizzle of garlic butter, tzatziki, or a creamy dill yogurt sauce takes this dish to the next level.
Seal the parchment well: Tightly folding the parchment ensures that steam stays trapped, cooking the salmon perfectly.
Don’t overcook: Salmon is done when it flakes easily with a fork. Overcooking can result in dryness.

Sliced zucchini, red onion, and lemon topped with dill on parchment paper. Fresh, vibrant, and colorful arrangement.

Prep ahead: Assemble the parchment packets in advance and store them in the fridge until ready to bake.
Go low-carb: Serve with cauliflower rice or a simple side salad for a light meal.
Enhance with aromatics: Add garlic, shallots, or a sprig of thyme for extra depth of flavor.
Pair with wine: A crisp Sauvignon Blanc or Chardonnay complements the lemon-dill flavors beautifully.
Store leftovers properly: Refrigerate cooked salmon in an airtight container for up to two days. Reheat gently or enjoy cold over a salad.

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Hands squeeze lemon over salmon on zucchini and onion slices. Yellow juicer, fresh ingredients, bright kitchen setting.

Unique Recipe Qualities | SALMON IN PARCHMENT W/ LEMON DILL VEGETABLES

Easy cleanup – Everything cooks in a parchment pouch, so there’s no mess!
Health-conscious – Low in calories, high in protein, and packed with omega-3s.
Quick to make – Ready in just 30 minutes, perfect for busy nights.
No special equipment required – Just parchment paper and a baking sheet!
Infused flavors – The steaming process locks in moisture and seasoning.
Versatile – Customize with your favorite vegetables and herbs.
Elegant presentation – Opening the parchment at the table feels like unwrapping a gift.
Meal prep friendly – Assemble in advance for easy cooking.
Perfectly cooked salmon – The parchment method prevents overcooking.
Family-friendly – Even picky eaters enjoy the mild, buttery taste of salmon.

Hands are folding parchment paper around salmon on a wooden cutting board, preparing for cooking. The board has a distinct geometric pattern.

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Salmon fillet on zucchini and red onions, garnished with dill. Lemon half and dill sprigs on wooden board background. Fresh and vibrant.

Ingredients

2 (6-oz.) salmon fillets
2 zucchini, halved lengthwise and thinly sliced
¼ red onion, thinly sliced
1 tablespoon fresh dill, chopped
2 lemon slices
2 tablespoons fresh lemon juice
Extra virgin olive oil, for drizzling
Salt and freshly ground black pepper

Instructions

Preheat the oven to 350°F. Prepare two large sheets of parchment paper, folding each in half to create a crease. Open and lay flat.
Assemble the packets: On one side of the crease, divide the zucchini, red onion, dill, and one lemon slice between the two sheets. Drizzle with olive oil and season with salt and pepper. Place a salmon fillet on top, drizzle with lemon juice, and season again with salt and pepper.
Seal the parchment: Fold the parchment over the salmon, creating a half-moon shape. Tightly seal the edges by making small overlapping folds.
Bake: Place the packets on a rimmed baking sheet and bake for 15-20 minutes, or until the salmon is opaque and flakes easily with a fork.
Serve immediately, either plated or directly in the parchment for an elegant presentation.

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