Preheat oven to 375 degrees F. Tear 2 pieces of foil and 1 piece of unbleached parchment paper longer than the width of a large baking sheet. Line the baking sheet with foil horizontally overlapping each other and place parchment vertically on top.
Place salmon fillet onto parchment paper, distribute olive oil on top evenly and sprinkle with salt and pepper.
Fold parchment paper over the salmon. Then fold the sides of the foil covering the salmon completely and sealing the packet closed (very important!). Bake for 20 minutes.
Closer to the end of baking time, melt butter and mix with garlic and lemon juice. Brush over cooked salmon (open that packet carefully – it’s hot), sprinkle with parsley or dill, cut into 5 pieces and serve.
Store: In the refrigerator for up to 3 days.
Make Ahead: Follow Steps 1 & 2, refrigerate and bake within 48 hours.
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