Instructions

• Preheat the oven to 400°F (205°C).
• Fold a sheet of parchment paper in half, then open it so you have two halves.
• Arrange the sliced lemon (from the 1 lemon) in a single layer on one half of the parchment. Reserve a few lemon slices to place on top of the salmon later.
• Sprinkle the 2 tablespoons capers and most of the 1 tablespoon chopped fresh parsley over the lemon slices. Reserve a small amount of the parsley to use as a garnish after baking.
• Place the 25-ounce salmon fillets on top of the lemon, capers, and parsley.
• Season the salmon fillets with a pinch of salt and a pinch of pepper, then top the fillets with the sliced garlic cloves (2 cloves).
• Place the reserved lemon slices and any remaining capers on top of the garlic and salmon. Drizzle the 3 tablespoons olive oil evenly over everything.
• Fold the other half of the parchment paper over the salmon and seal the edges by folding or crimping tightly to form a packet.
• Transfer the parchment packet(s) to a baking tray and bake in the preheated oven for 15 minutes.
• Remove the tray from the oven, carefully open the parchment (watch for hot steam), sprinkle the reserved chopped parsley over the salmon, and serve.