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Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt

Tieghan, Half Baked Harvest
  • 30 minutes
  • Serves 4

INGREDIENTS

24 oz

Salmon, fillets

1

Arugula and basil, fresh

2 tbsp

Dill, fresh

2 cloves

Garlic

1

Lemon, juice of

2

Lemons

2

Potatoes, small

1

Kosher salt and pepper

2 tsp

Paprika, smoked

1 pinch

Red pepper flakes

1/4 cup

Olive oil, extra virgin

1 cup

Greek yogurt, plain