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.

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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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.

  • 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)

54 Ratings
  • 5 star values: 9
  • 4 star values: 15
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 2
Rating: Unrated
09/10/2014
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.
Rating: Unrated
06/20/2013
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.
Rating: Unrated
02/05/2011
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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