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Salmon, Spinach, and Potatoes Baked in Parchment

This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of salty caper butter melts as everything steams, adding depth to the already-rich fish.

  • Servings: 2
Salmon, Spinach, and Potatoes Baked in Parchment

Source: Martha Stewart Living, January 2005


  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon salt-packed capers, rinsed well and coarsely chopped
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1 clove garlic, finely chopped
  • 1 large russet potato (about 1 pound), cut into 1/8-inch-thick slices
  • Coarse salt and freshly ground pepper
  • 2 shallots, thinly sliced
  • 3 ounces (about 1 cup) baby spinach
  • 2 salmon fillets (6 ounces and 1 1/2 inches thick each), skinned
  • 1 lemon, thinly sliced


  1. Preheat oven to 400 degrees. Place a rimmed baking sheet in oven to heat. Cut parchment to size.

  2. Stir together butter, capers, parsley, and garlic in a small bowl; set aside.

  3. Divide potato slices between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.

  4. Top each bed of potatoes with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon fillet with 2 lemon slices (reserve remaining slices for garnish). Dot with caper butter; season with salt and pepper.

  5. Fold parchment paper over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.

  6. Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15 to 18 minutes. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.

Reviews (3)

  • amycooper 10 Sep, 2014

    This is excellent - very impressive in both appearance and taste! I've found I generally need to boil my potatoes for about 15 min before cooking in the recipe. They will not cook thoroughly otherwise.

  • fourczars 20 Jun, 2013

    One of my favorite recipes ever. You can multiply this, prepare the packages ahead of time, and throw them in the oven when your guests arrive.

    I replace the butter with extra virgin olive oil, and to make it easier to form the packets, I use a stapler to keep the rolled edges of the parchment.

    Every time I have served this, my guests not only love it, but ask for the recipe.

  • lizaja 5 Feb, 2011

    Surprisingly easy, you may forget you are dining at home and not in a gourmet restaurant! Husband requests this for entertaining. You can substitute dried parsley.

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