I like this recipe because it is simple, healthy, and nearly foolproof. I appreciate how the parchment paper seals in the juices, making the salmon tender every time. I also enjoy how flexible it is, allowing me to mix and match vegetables and herbs depending on what I have available.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Salmon Fillets: 4 pieces (6 oz each) Olive Oil: 2 tablespoons Lemon: 1, sliced Fresh Herbs (dill, parsley, or thyme): 2 tablespoons Garlic: 2 cloves, minced Salt and Pepper: To taste Vegetables (asparagus, bell peppers, zucchini): Optional, sliced
Directions
I start by preheating the oven to 400°F (200°C). I cut parchment paper into large sheets and fold each one in half to create a crease. I place the salmon fillets on the parchment and drizzle them with olive oil, then season with salt, pepper, and minced garlic.
I arrange any vegetables around the salmon and top everything with lemon slices and fresh herbs. I fold the parchment over the salmon and crimp the edges tightly to seal the packets. I place the packets on a baking sheet and bake until the salmon is cooked through and flakes easily. I carefully open the packets and serve immediately.
Servings and Timing
I prepare this recipe to serve 4 people. I spend about 15 minutes assembling the packets and around 20 minutes baking, bringing the total time to roughly 35 minutes.
Variations
I sometimes add cherry tomatoes or thinly sliced onions for extra flavor. When I want a Mediterranean twist, I include olives and capers. I also enjoy swapping herbs to change the overall flavor profile.
Storage/Reheating
I store leftover salmon in an airtight container in the refrigerator for up to two days. When reheating, I warm it gently in the oven or microwave to avoid drying it out.
FAQs
Can I use foil instead of parchment paper?
I can, but I prefer parchment because it allows gentler steaming.
How do I know when the salmon is done?
I check that it flakes easily with a fork and looks opaque.
Can I make this recipe ahead of time?
I assemble the packets a few hours ahead and bake just before serving.
What vegetables work best?
I like quick-cooking vegetables such as zucchini, asparagus, or bell peppers.
Does the salmon need to be skinless?
I use skin-on or skinless depending on preference.
Can I add spices?
I sometimes add paprika, garlic powder, or lemon pepper.
Will the parchment burn?
I make sure it is fully sealed and not touching oven elements.
Can I grill these packets?
I grill them over medium heat, keeping a close eye on timing.
Is this recipe good for meal prep?
I find it works well for short-term meal prep.
What should I serve with it?
I enjoy it with whole grains like quinoa or brown rice.
Conclusion
I keep parchment paper salmon in my rotation because it is healthy, flavorful, and stress-free. I love how it delivers tender, perfectly cooked salmon with minimal effort, making it a reliable choice for both busy nights and relaxed dinners.
Light, tender parchment paper salmon gently steamed with lemon, herbs, and optional vegetables, creating a healthy, flavorful meal with minimal cleanup and effortless elegance.
Total Time:35 minutes
Yield:4 servings
Ingredients
4 salmon fillets (6 oz each)
2 tablespoons olive oil
1 lemon, sliced
2 tablespoons fresh herbs (dill, parsley, or thyme)
2 cloves garlic, minced
Salt and pepper, to taste
Optional vegetables (asparagus, zucchini, bell peppers), sliced
Instructions
Preheat the oven to 400°F (200°C).
Cut four large sheets of parchment paper and fold each in half to form a crease.
Place a salmon fillet on one side of each parchment sheet.
Drizzle salmon with olive oil and season with salt, pepper, and minced garlic.
Arrange vegetables around the salmon if using.
Top with lemon slices and fresh herbs.
Fold the parchment over the salmon and crimp the edges tightly to seal.
Place packets on a baking sheet and bake for 18–22 minutes, until salmon flakes easily.
Carefully open packets and serve immediately.
Notes
Parchment paper creates gentle steam for moist salmon.
