4.6 from 10 votes
Parchment baked salmon with lemon and vegetables, on the Candida diet
Parchment Baked Lemon Salmon & Vegetables
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Main Course
Servings: 1 serving
Calories: 125 kcal
Author: Lisa Richards
  • 1 small zucchini, julienne sliced
  • 1 scallion, julienne sliced
  • 1 boneless, skinless salmon fillet, about 4 ounces
  • Salt and pepper
  • 1 tsp. lemon zest, divided
  • 2 tsp. extra-virgin olive oil, divided
  • Fresh lemon slices
  • Fresh dill
  1. Preheat oven to 400 degrees.
  2. Take a piece of parchment paper, about 12 x 15 inches, and fold the long side in half. Form a crease, then open out flat. 

  3. Arrange julienne sliced zucchini and green onion in the middle on one side of the crease. Sprinkle vegetables with a bit of salt and pepper, and half of the lemon zest, then drizzle all over with half of the olive oil.

  4. Lay salmon fillet on top of vegetables. Season it with salt, pepper, and the remaining lemon zest and olive oil.

  5. Now fold the parchment over to cover ingredients. Starting at the bottom folded corner, begin folding the edges of the parchment together, making small overlapping folds every 1 to 2 inches. Continue folding all the way around to create a half moon shaped package. Fold the ends again to make sure they are sealed.

  6. Place parchment package on a baking sheet and bake until package has puffed, about 12 to 15 minutes. Transfer package to a plate, open and serve immediately. Garnish with fresh lemon slices and fresh dill.