Preheat the oven to 400°F/200°C.
Cover a large baking sheet with a long sheet of parchment paper. Place the salmon filet skin side down. Lightly season with salt and pepper and drizzle with olive oil. Place the slices of lemon on top of the filet overlapping edges. Scatter the caper berries and dill over the lemons and tuck extra dill under the salmon.
Wrap the salmon in the parchment by rolling the top over and tucking the sides under the salmon to ensure that it is tightly sealed.
Bake for 20 - 25 minutes until the internal temperature reads 145°F/65°C. Discard lemons and dill. Plate with fresh dill, sliced lemons, and the baked caper berries. Serve warm or at room temperature.
Preheat the oven to 400°F/200°C.
Cover a large baking sheet with a long sheet of parchment paper. Place the salmon filet skin side down. Lightly season with salt and pepper and drizzle with olive oil. Place the slices of lemon on top of the filet overlapping edges. Scatter the caper berries and dill over the lemons and tuck extra dill under the salmon.
Wrap the salmon in the parchment by rolling the top over and tucking the sides under the salmon to ensure that it is tightly sealed.
Bake for 20 - 25 minutes until the internal temperature reads 145°F/65°C. Discard lemons and dill. Plate with fresh dill, sliced lemons, and the baked caper berries. Serve warm or at room temperature.
