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heartfoodie baked salmon and romaine dill salad

10 Steps/Instructions:
 

Step 1:  Preheat  oven for 450.  Prepare the parchment paper by cutting two large pieces (at least 15 inches long). Fold the paper in half and spray one half with cooking oil.

 

Step 2:  In a bowl, toss olives, tomatoes, green beans, thyme, garlic and shallots in olive oil.

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Step 3: Place salmon on the sprayed half of the parchment paper, close to the fold. Season salmon with salt and pepper.​

 

Step 4: Place sliced lemons on top of the salmon. The more lemon slices you place the more lemony the taste, I would say 2-3 slices.​

 

Step 5:  Placed tossed veggies on top of salmon. Be sure that each packet has one clove and one sprig of thyme.

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Step 6:  Close the parchment paper by folding over the fish. Seal by starting at one end, making folds until you reach the other end. It should look like a half moon shape when you're done.

Step 7:  Lay the packets on a baking sheet and put it in the oven to bake for 10-12 minutes.

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Step 8:  Start your salad by whisking together oil, vinegar, lemon juice and oregano.​

 

Step 9:  Chop the romaine and green onions into thin strips. Add to the dressing and then add the dill. Season with salt and pepper.

 

Step 10: Your salmon should be ready now. To serve, carefully open the packet. Place the salmon on the plate and top with the cooked veggies and olives. Drizzle on the juice from the packet.  Serve with romaine dill salad and enjoy!

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