- 1). Preheat the oven to 400 degrees F. Cut four sheets of parchment paper that are 15 inches long each. Fold each piece of parchment paper in half, making a crease. Divide the salmon into four equal portions. Lay each portion on the parchment paper, close to the crease, with the skin side down. Drizzle with extra virgin olive oil, and sprinkle each serving of salmon with 1/8 tsp. of sea salt and 1/8 tsp. of ground pepper. Add 1 tbsp. of fresh chopped dill, or 1 tsp. of dried dill. Slice each lemon into four slices. Top each portion of the salmon with two slices of lemon.
- 2). To begin making the packet, fold the parchment paper over the salmon. Fold down the corners, overlapping folds along the length of the packet, and seal the edges. Twist the final fold to ensure a tight seal. Place the packets on the pan. Bake at 400 degrees F for 18 to 20 minutes. The salmon will flake easily when done.
- 3). To serve the salmon, cut an X in the packet. With potholders, carefully open the packets to allow the steam and the wonderful aroma to escape.
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