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Lemon Dill Salmon with Mixed Vegetables and Quinoa en Papillote

Lemon Dill Salmon

4 Servings

Total time: 40-45 Minutes


    • 1 cup of quinoa, cooked
    • 1 cup kale, chopped
    • ½ cup dried cranberries
    • ½ cup almonds, chopped or slivered
    • 1 cup butternut squash, roasted
    • 2 shallots, thinly sliced
    • 4 salmon fillets
    • 2 lemons, 1 sliced thinly and 1 cut into quarters
    • 1 tb. and 1 tsp. capers
    • 4 tsp. olive oil
    • 1 tb. dill, dried
    • Salt and pepper, to taste


    1. Preheat oven to 350° F.
    2. Cut 4 pieces of parchment paper to 15 inches by 18 inches. Prepare all ingredients ahead of time to ensure that everything is ready to build into packets.
    3. Spread ¼ cup of quinoa on top of half of each of the 4 pieces of parchment paper.
    4. Mix kale, cranberries, almonds and butternut squash together in a bowl.
    5. Add ¾ cup of the mixture from step 4 to the half-sheet of parchment paper on top of the quinoa.
    6. Add ¼ of the shallots to each half-sheet of parchment paper on top of the mixture from step 4.
    7. Place 1 fillet of salmon on top of the kale, shallots and quinoa on each half-sheet of parchment paper.
    8. Squeeze 1 of the quarters of lemon and drizzle olive oil over salmon. Add salt, pepper, dill and sliced lemons on top.
    9. Place 1 tsp. capers on top of the salmon.
    10. Pull the sides of each half-sheet of parchment together to cover the salmon completely. Twist and crease the edges into a half-circle to make a sealed packet.
    11. Bake on a sheet tray until salmon is cooked through (internal temperature of 145 degrees), about 20-25 minutes.