A French seafood dish built on whole ingredients.

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

Organic sourcing

Opt for organic zucchini and red onion as they're part of the EWG Dirty Dozen. Salmon doesn't impact the decision, but choose wild-caught for better quality.

Ingredients

• 4 salmon fillets, skinless
• 1 lemon, thinly sliced
• 1 small red onion, thinly sliced
• 2 zucchinis, julienned
• 2 tbsp fresh dill, chopped
• 100 g unsalted butter, softened
• 2 cloves garlic, minced
• to taste sea salt
• to taste freshly ground black pepper
• 4 sheets parchment paper (about 12x16 inches each)

Method

1. Preheat the oven to 200°C (400°F).
2. In a bowl, mix the softened butter, minced garlic, chopped dill, salt, and pepper until combined.
3. Place each salmon fillet in the center of a parchment paper sheet.
4. Top each fillet with lemon slices, red onion, and zucchini.
5. Spoon a quarter of the dill butter mixture onto each salmon portion.
6. Fold the parchment over the fish and vegetables, crimping the edges to seal tightly, creating a packet.
7. Place the packets on a baking sheet and bake for about 18-20 minutes, or until the salmon is cooked through.
8. Carefully open the packets, as steam will escape. Serve directly in the parchment for a rustic presentation.

Notes

• Substitute zucchini with carrots for a different flavor.
• Pair with a simple green salad for a complete meal.
• Make the dill butter a day ahead for enhanced flavor.

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.