Salmon in parchment with lemon and dill

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon in parchment with lemon and dill

Salmon in parchment with lemon and dill

Gluten-Free Friendly, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

30 Minutes

Fish baked in parchment looks so elegant, people often assume it must be hard to do. But it’s not only easy, it also there’s one less pan to wash. For an equally show-stopping side dish, seared slices of summer squash are drizzled with sweet-smoky romesco sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 to 2 shallots
  • 1 fennel bulb
  • 1 lemon
  • Two 6-ounce wild Alaskan salmon fillets
  • 2 sheets parchment paper
  • 2 tablespoons unsalted butter (optional)
  • ¾ pound summer squash
  • Fresh dill
  • ¼ cup romesco (roasted peppers - almonds - fresh garlic - sherry vinegar - sweet smoked paprika - olive oil - salt - pepper)

Nutrition per serving

Calories 580, Total Fat 38g (49% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 590mg (26% DV), Total Carb. 17g (6% DV), Fiber 6g (21% DV), Protein 42g
Contains: Milk, Fish, Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the shallot, fennel, and lemon

Heat the oven to 375°F.
  • Peel and thinly slice the shallot.
  • Thinly slice the fennel.
  • Cut half the lemon into thin wheels; juice the other half.


Prep the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
Lay the parchment paper sheets side by side. Divide the shallot, fennel, and half the lemon wheels between the 2 sheets. Lightly season with salt and pepper. Top with the salmon, the remaining lemon wheels, and the butter, if using.


Assemble and bake the packets

Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a seam. Fold up each end to seal.
Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the salmon is tender when pierced with a skewer or sharp knife, 18 to 20 minutes. While the salmon cooks, prepare the squash and dressing.


Cook the squash

  • Trim the ends from the squash; cut on the diagonal into ¼-inch-thick slices.
In a frying or grill pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the squash, season with salt and pepper, and cook until lightly browned and just tender, 3 to 5 minutes per side. While the squash cooks, prepare the lemon-dill dressing.


Make the lemon-dill dressing

  • Coarsely chop the dill.
In a bowl, whisk the lemon juice and dill with 1 to 2 tablespoons oil. Season to taste with salt and pepper.


Transfer the parchment packages to individual plates. Open them, careful of any venting steam. Drizzle the salmon with the lemon-dill dressing. Serve the squash on the side with the romesco sauce.