Easy Lemon-Herb Steamed Salmon

1. Prepare a large, heavy bottomed Dutch oven (with a lid) by laying a 24-inch piece of parchment paper in the center.
2. Place the shallots, garlic, parsley, basil, salt pepper and 3 tablespoons of olive oil in a medium-sized bowl. Toss to combine, then add salmon and gently spoon the mixture to cover the fish. Transfer everything to the parchment-prepared Dutch oven. If using skin-on salmon, place skin side down.
3. Place sliced lemon in a single layer over salmon, then add the remaining olive oil, along with vegetable broth.
4. Fold the parchment paper, covering the fish completely, and fold the edges over to seal into a packet.
5. Cover your pot with a tight-fitting lid and cook over medium-high heat for 5 minutes. Reduce the heat to medium-low without opening the pan (this allows the steam to remain in the pot). Cook for an additional 10 minutes. Turn off heat and allow fish to rest with lid closed for another 5-7 minutes.
6. Remove the lid, open your packet and serve immediately! Make sure to dish up the juices from the bottom of the pan — these can also be spooned over your steamed veggies!
7. Enjoy!

Adapted from whatsgabycooking.com and themediterraneandish.com.