A French seafood dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 40 min

Organic sourcing

Organic lemons and fresh herbs like thyme and dill are ideal choices as they can contain more pesticide residues. Salmon does not benefit as much from organic labeling due to environment as much as overall sustainability.

Ingredients

• 4 salmon fillets, skin removed
• 2 lemons
• 3 cloves garlic, thinly sliced
• 4 sprigs fresh thyme
• 4 sprigs fresh dill
• 4 tsp extra-virgin olive oil
• to taste sea salt
• to taste black pepper
• 8 sheets parchment paper

Method

1. Preheat the oven to 200°C (390°F).
2. Slice the lemons into thin rounds.
3. Cut four large pieces of parchment paper, about 40 cm (16 inches) each.
4. Place a salmon fillet in the center of each parchment sheet.
5. Sprinkle each fillet with sea salt and black pepper.
6. Top each fillet with lemon slices, garlic slices, thyme, and dill sprigs.
7. Drizzle each fillet with a teaspoon of olive oil.
8. Fold the parchment paper over each fillet, crimping the edges tightly to seal the packet.
9. Place the packets on a baking sheet and bake for 20 minutes, until salmon is cooked through.

Notes

• Try using lime instead of lemon for a different citrus flavor.
• Salmon can be marinated in lemon juice and olive oil for a couple of hours ahead.
• Serve with a side of steamed vegetables or a green salad.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.