Fancy name, but simple idea: parchment paper “bags” keep all the steam and flavor inside for the perfectly cooked salmon of your dreams. Fresh herbs and smashed fingerlings fill out the perfect plate.
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
For the Salmon:
- Salmon filets (4 pieces, about 6 oz each)
- Fresh dill, chopped
- Lemon, thinly sliced
- 2 garlic cloves, thinly sliced
- White wine (or vegetable broth)
- Salt and black pepper
- Olive oil
- Parchment paper
For the Smashed Fingerlings:
- Fingerling potatoes (about 1 lb)
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper
- Olive oil
Instructions:
Prep and bake the salmon:
- Preheat your oven to 400°F (200°C).
- Cut large squares of parchment paper, enough to envelop each salmon filet.
- Place a salmon filet on each parchment square. Season with salt, pepper, and sprinkle with chopped dill and garlic slices.
- Place a few lemon slices on top of each filet. Drizzle each with a tablespoon of white wine or vegetable broth. Fold the parchment paper over the salmon, twisting the ends to seal the package.
- Place the packets on a baking sheet and bake for about 12-15 minutes, depending on the thickness of the filets.
Make the smashed fingerlings:
- Boil the fingerling potatoes in salted water until tender, about 15-20 minutes.
- While the potatoes are boiling, preheat your oven to 425°F (220°C).
- Drain the potatoes and let them cool slightly. Place them on a baking sheet and gently half-smash each potato with a fork or potato masher.
- Drizzle the potatoes with olive oil, sprinkle with chopped rosemary, garlic powder, salt, and pepper. Bake in the oven for about 20-25 minutes, or until crispy and golden.
- Plate the salmon, carefully open the packets, and serve with the smashed fingerling potatoes.