Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt.

Ingredients

• 1/4 cup extra virgin olive oil
• 2 clove sgarlic, minced or grated
• 2 lemons
• 1 tablespoon chopped fresh dill
• 2 teaspoon ssmoked paprika
• 2 small potatoes, very thinly slice d using a mandolin
• 46-8 ounce salmon fillets, skinned
• kosher salt and pepper
• fresh arugula and basil, for serving
• 1 cup plain greek yogurt
• 1 tablespoon chopped fresh dill
• juice of 1 lemon
• 1 pinch crushed red pepper flakes

Instructions

1. In a small bowl, stir together the olive oil, garlic, juice of 1 lemon, dill, smoked paprika and a pinch of salt and pepper.
2. Working on one side of the creased parchment, layer the potatoes, and season with salt and pepper. Place the salmon over the potatoes and drizzle with the olive oil sauce, and top with 2 lemons slices. Repeat with the remaining ingredients to make 4 packets.
3. To close, fold the parchment over salmon, pinching to seal the open sides and create a half moon shaped packet. Place on a rimmed baking sheet. Transfer to the oven and bake until the potatoes are tender, about 18 20 minutes.
4. Meanwhile, in a medium bowl, stir together the yogurt, lemon juice, dill, and a pinch of crushed red pepper.
5. Serve the salmon topped with dill yogurt, arugula, and basil. Enjoy!