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Parchment Paper Baked Salmon with Dill Cream Sauce
Prep Time
10 mins
Cook Time
20 mins
 
Calories: 482 kcal
Ingredients
salmon
  • 2 4 oz filet of Salmon or one large filet halved
  • 1 teaspoon olive oil
  • 1/2 lemon juiced
  • 2-3 slices of lemon
  • 2-3 slices of onion
  • 1/4 cup of fresh dill on stem
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
Sauce
  • 2 tablespoons butter
  • 1/2 onion diced
  • 1 tablespoon flour
  • 1/2 lemon juiced
  • zest from 1/2 lemon
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 1/3 cup of whole milk
Instructions
Salmon
  1. Preheat oven to 400 degrees.
  2. Place parchment paper on a baking sheet and fish skin side down.
  3. Top fish with lemon juice and drizzle with olive oil.
  4. Season fish with salt and pepper.
  5. Top fish with lemons and onions.
  6. Wrap fish in paper.
  7. Bake for 20 minutes.
  8. Open paper, let steam release, remove lemons (reserve), onions and dill and then transfer fish to plate with cooked lemons for garnish.
Dill Cream Sauce
  1. In a sauce pan on medium heat melt butter. Add onions and cook until soft.
  2. Mix flour into butter and onions and cook for 1-2 minutes, until flour is thoroughly combined.
  3. Season with salt and pepper.
  4. Add milk and bring to a boil, then simmer for 3 minutes or until sauce thickens.
  5. Mix in lemon juice, lemon zest and dill.
  6. Top fish with warm sauce. Optional, add additional fresh dill.