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Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt
Ingredients
  • ΒΌ cup extra virgin olive oil
  • 2 cloves garlic, minced or grated
  • 2 lemons
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons smoked paprika
  • 2 small potatoes, very thinly sliced using a mandolin
  • 4 6 to 8 ounce salmon fillets, skinned
  • kosher salt and pepper
  • fresh arugula and basil, for serving
  • 1 cup plain greek yogurt
  • subheading: DILL YOGURT:
  • 1 tablespoon chopped fresh dill
  • juice of 1 lemon
  • 1 pinch crushed red pepper flakes
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