Parchment Paper Salmon & Veggies with a cream dill sauce

A Fresh Summer Favorite from My Kitchen

Every summer, I find myself turning to the simplest methods for the boldest flavor. This parchment paper salmon recipe is inspired by my grandmother’s old-world European cooking—where dill, lemon, and fresh fish were the stars of the table.

She’d often bake delicate fillets in paper to lock in flavor, and today I’m giving that tradition a seasonal, colorful twist. Paired with thinly sliced potatoes, fresh spinach, and a tangy dill cream sauce, this is an elegant one-packet meal that’s as impressive as it is easy.

Whether you’re hosting a patio dinner or looking for a nourishing family meal, this parchment paper salmon is light, healthy, and packed with zesty flavor. It’s also perfect for meal prepping or entertaining without turning on the stove for hours.

Why You’ll Love This Parchment Paper Salmon Recipe

• No Mess, No Fuss: Everything cooks together in a tidy parchment pouch.

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• Perfect for Summer: Light, fresh ingredients that highlight the season.

• Customizable: Swap in your favorite vegetables or fresh herbs.

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• Healthy & Wholesome: Omega-3-rich salmon, antioxidant-packed spinach, and heart-healthy olive oil.

Ingredients (Serves 4)

For the Salmon Packets:

• 4 salmon fillets (about 6 oz each)

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• 2 medium potatoes, sliced paper-thin (you should see your fingers through the slice)

• 2 generous handfuls of fresh spinach

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• Paprika, garlic powder, salt & pepper to taste

• 4 large sheets of parchment paper

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For the Dill Cream Sauce:

• 4 tbsp mayonnaise

• 4 tsp spicy mustard

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• 4 tbsp olive oil

• 4 tsp lemon juice (freshly squeezed)

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• 4 tsp fresh or dried dill

• Salt and pepper to taste

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For Garnish:

• Freshly grated Parmesan cheese

• Fresh dill

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• Extra lemon juice or wedges

Prep & Cook Time

Instructions

Step 1: Prep Your Parchment Paper Packets

• Lay out each parchment sheet and fold in half to create a crease, then open flat.

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• On one side of the fold, layer thin potato slices, followed by a handful of spinach, and top with a salmon fillet.

Step 2: Season the Salmon

• Generously season each salmon portion with paprika, garlic powder, salt, and pepper.

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• Use your fingers to gently massage the seasoning into the salmon to help it absorb the flavor.

Step 3: Make the Dill Cream Sauce

• In a small bowl, combine:

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  • 4 tbsp mayo

  • 4 tsp spicy mustard

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  • 4 tbsp olive oil

  • 4 tsp lemon juice

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  • 4 tsp dill

  • Salt & pepper to taste

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• Stir until smooth and creamy.

Step 4: Assemble & Seal the Packets

• Spoon the dill sauce over each seasoned salmon fillet.

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• Fold the other half of the parchment over the ingredients and tightly crimp the edges all the way around to create a sealed packet.

Step 5: Cook to Perfection

• Air Fryer: Cook at 350°F (175°C) for 25 minutes.

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• Oven: Bake at 375°F (190°C) for 25 minutes.

• The salmon should be flaky, the potatoes tender, and everything infused with flavor.

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Step 6: Serve & Garnish

• Let the packets cool for a few minutes before opening.

• Carefully unfold, garnish with fresh dill, Parmesan, and a squeeze of lemon juice.

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• Serve directly in the parchment for a rustic presentation.

🌞 Looking for more summer-inspired flavors? Try these refreshing drinks that pair perfectly with a light salmon dinner:

• Springtime Strawberry Sipper – A fruity, floral mocktail that’s bursting with seasonal strawberries.

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• Hibiscus Tea Strawberry Lemonade Refresher – A tangy, antioxidant-rich drink with tropical vibes.

Variations & Tips

• Add Veggies: Try zucchini ribbons, cherry tomatoes, or asparagus.

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• Make It Dairy-Free: Skip the Parmesan or use a dairy-free cheese alternative.

• Prefer Milder Flavors? Use Dijon mustard instead of spicy mustard.

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• Don’t Overcook: Check salmon early if your fillets are thinner than 1 inch.

Pairing Suggestion

Pair this dish with a chilled Sauvignon Blanc or a light Pinot Grigio. For a non-alcoholic option, try a sparkling lemon water or cucumber mint spritzer.

Why Cooking in Parchment Works

This classic technique, known as en papillote, gently steams the salmon in its own juices. The sealed parchment locks in moisture and infuses every layer with seasoning and sauce—giving you a juicy, perfectly cooked fish every time without the need for extra oil or fuss.

Share Your Twist

Did you add a new herb?

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