How to Make Salmon and Vegetable Parchment Packets

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be less expensive and have a longer shelf life.

red onion

🥗Healthier: yellow onion

💰Cheaper: white onion

Yellow or white onions are often less expensive.

Put the oven rack in the lowest position and preheat the oven to 400°F (200°C).

Season the salmon fillet with salt and pepper on both sides.

Cut 6 baby potatoes in half for even cooking.

Prepare parchment paper by laying it flat; use pre-cut sheets or roll parchment.

Place the halved baby potatoes in the center of the parchment paper as the base.

Add 8 green beans on top of the potatoes.

Slice 1 shallot and place it on top of the green beans.

Chop 1 clove of garlic and add it to the packet.

Sprinkle a little salt and pepper over the vegetables.

Add a pad of unsalted butter on top of the vegetables.

Place the seasoned salmon fillet on top of the butter.

Add a couple of lemon slices on top of the salmon.

Sprinkle chopped fresh dill over the salmon and vegetables.

Add another small pad of butter on top of the salmon.

Seal the parchment paper by folding it like a gift package.

Place the sealed packet on a baking sheet.

Bake in the preheated oven for 15-20 minutes until the internal temperature reaches 145°F (65°C).

Check the internal temperature with a probe thermometer; it should be around 142°F when done.

Open the packet carefully to release steam and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens