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Parchment Lemon Dill Salmon

These parchment lemon dill salmon fillets are a quick and easy weeknight dinner option. Simply wrap the salmon in parchment paper with lemon, dill, and olive oil for a delicious and flavorful meal.

97% would make again
Parchment Lemon Dill Salmon


for 1 serving

  • 9 oz asparagus (250 g)
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 7 oz skinless salmon (200 g)
  • 3 slices white onion
  • 2 slices lemon
  • 1 sprig fresh dill

Special Equipment

  • parchment paper, or aluminum foil, 12×18 inches (30x47cm)

Nutrition Info

  • Calories 575
  • Fat 33g
  • Carbs 21g
  • Fiber 6g
  • Sugar 7g
  • Protein 46g

Estimated values based on one serving size.


  1. Preheat oven to 350°F (180°C).
  2. Fold the parchment paper in half, then open up.
  3. On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt & pepper.
  4. Lay the salmon on the asparagus, and add more oil, salt, and pepper.
  5. Place the onion, lemon, and dill on the salmon.
  6. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  7. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
  8. Enjoy!
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Parchment Lemon Dill Salmon