Description
A light and flavorful Mediterranean salmon baked in parchment with vegetables, herbs, and lemon for an easy, healthy dinner with simple cleanup.
Ingredients
- 4 salmon fillets
- 1 small zucchini thinly sliced
- 1 cup cherry tomatoes halved
- 1/3 cup sliced black olives
- 1 small red onion thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 4 lemon slices
Instructions
- Preheat your oven to 400°F.
- Cut 4 large pieces of parchment paper and place them on a baking sheet.
- Divide the zucchini, cherry tomatoes, olives, and red onion evenly among the parchment sheets.
- Place one salmon fillet over each portion of vegetables.
- Drizzle olive oil and lemon juice evenly over the salmon and vegetables.
- Sprinkle garlic powder, oregano, paprika, salt, and black pepper evenly over each packet.
- Top each salmon fillet with a lemon slice.
- Fold the parchment paper tightly around the salmon and vegetables to seal the packets completely.
- Bake for 16 to 18 minutes until the salmon flakes easily with a fork and reaches 145°F internally.
- Carefully open the packets and sprinkle with fresh parsley before serving.
Notes
- Seal the parchment packets tightly to trap steam and keep the salmon moist and tender while baking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean