Parchment parcels are quick and easy which is why they're perfect for midweek dinners. This Scottish salmon recipe is nearly foolproof and can be adapted with herbs and oils to your taste.
Preheat the oven to 230 C°.
Brush each piece of salmon on both sides with a light coating of olive oil. Place each salmon fillet skin side down onto the centre of a piece of baking parchment large enough to enclose it.
Sprinkle with salt and pepper then place a sprig of dill onto each fillet. Cover with a slice of orange, lemon and lime per serving. You may add more to taste. Lay another sprig or two of dill over the citrus slices.
Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the salmon fillets are tightly sealed in their parcels. Place the parcels on a baking tray.
Bake for 12-15 minutes in the preheated oven, or until the salmon flakes with a fork. Be careful when opening as they will be very hot. Serve with a green salad.