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

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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.

Parchment paper creates gentle steam for moist salmon.

Quick-cooking vegetables work best.

Packets can be assembled a few hours ahead.

Open packets carefully to avoid steam burns.