Tender salmon with vegetables and it's so EASY, healthy, ready in 20 minutes, and loaded with bold LEMON and dill flavor!! Put it on your dinner rotation!!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Seafood
Cuisine: American
Keyword: easy baked salmon recipe, how long to bake salmon, lemon dill salmon, salmon in parchment, salmon in parchment paper, salmon with lemon and dill
Servings: 2
Calories: 655kcal
Author: Averie Sunshine
Ingredients
1medium zucchinisliced into thin rounds about 1/8-inch thick (you likely won’t use all of it)
1medium yellow squashsummer squash, sliced into thin rounds about 1/8-inch thick (you likely won’t use all of it)
two 6-ounce salmon filets
about 3 to 4 tablespoons olive oildivided
kosher saltto taste
freshly ground black pepperto taste
8small fresh dill fronds/sprigsdivided plus more for garnishing if desired
1lemonsliced into thin rounds about 1/8-inch thick
Instructions
Preheat oven to 400F and place two large squares of Reynolds® Parchment Paper on the counter.
Add about 8 to 10 slices of zucchini to the center of each packet in an even flat layer, arranged in two vertical columns that mimics the shape of the salmon.
Add about 8 to 10 slices of yellow squash on top of the zucchini.
Add one salmon filet to each packet with the skin-side down so that it covers the vegetables as much as possible.
Evenly drizzle each packet with about 1 1/2 to 2 tablespoons olive oil and season each with salt and pepper, to taste.
Add about 4 dill fronds to each piece of salmon, nestling some on the sides and some on top.
Add about 3 slices lemon over the top of each piece of salmon.
Seal up the parchment packets by folding the edges into each other and crimping tightly as you go. You want them tightly sealed so neither the cooking juices nor steam escapes.
Place them on a baking sheet and bake for about 15 to 20 minutes or until salmon is tender and cooked through and vegetables are crisp-tender.
Optionally garnish with additional dill and serve immediately. Recipe is best warm and fresh.