Parchment Baked Salmon

Salmon is one of the most nutritious foods on the planet, is very tasty and widely available. It has a lot of common health benefits such as lowering blood pressure and decreasing inflammation.
This dish can be perfect for a romantic dinner or a quick healthy lunch. You don’t necessarily have to bake the salmon with the lemon crumble topping – if you like your fish plain it tastes just as good.

Ingredients for 2 serves
  • 130g Babyspinach
  • 2 carrots
  • cherry tomatoes
  • baby potatoes
  • 2 salmon filets
  • olive oil
  • salt and pepper
  • 2 sheets of parchment paper

First of all preheat your oven to 220℃, wrap your potatoes in some tinfoil and let them bake until all the preparations are done. When I first tried this dish I diced regular sized potatoes but if you serve this to a special guest where it is also about the looks you can use baby potatoes too. If you are not using fresh salmon filets make sure they are defrosted (I put them into the fridge the day before). Fold two parchment sheets in half and put them side by side on your baking tray. Take out your salmon filets, tap them dry and salt everything. Since salmon has a great taste itself it doesn’t need much seasoning. After that you can start cutting the carrots into little sticks. Put some olive oil into a pan, add the spinach, salt and let it wilt. As soon as it starts falling together you can mix it with your carrot sticks. Turn off the heat and but don’t set it aside yet. This is where I usually start making the crumble topping:


– parmesan cheese
– dried oregano
– rind of grated lemons
– 1/2 tbsp. salt
– 1 garlic clove
– melted butter

Chop up your garlic cloves into tiny pieces and mix them them together with bread crumbs, parmesan, oregano, lemon peel, salt and pepper. Add the melted butter and spread everything generously on your salmon filets.


Pour a little bit of olive oil on one of the parchment sheets and place the salmon on it. Now you can either apply some more oil on it or bury it in a delicious lemon crumble topping. Fold the paper like a bag for the ingredients and continue with your side dish. Take out the baked potatoes, dice them and add them with the tomatoes to your vegetable mix. When everything is covered in oil season it with salt and pepper and put it on the other folded parchment sheet. Close it to a bag again and off it goes into the oven. Bake everything for another 10 minutes. When serving this dish it is very important that you don’t loose any juices of the vegetables because they contain a lot of taste. Enjoy!


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