Salmon, Spinach, and Potatoes Baked in Parchment

Name: Salmon, Spinach, and Potatoes Baked in Parchment
Yield: serves 2
Ingredients: 1 tablespoon unsalted butter, softened; 1 tablespoon salt-packed capers, rinsed well and coarsely chopped; 1 tablespoon coarsely chopped fresh flat-leaf parsley; 1 garlic clove, 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 baby spinach (about 1 cup); 2 salmon fillets (6 ounces and 1 1/2 inches thick each), skinned; 1 lemon, thinly sliced

January 26, 2012

Recipe information

Yield
serves 2

Ingredients

1 tablespoon unsalted butter, softened

1 tablespoon salt-packed capers, rinsed well and coarsely chopped

1 tablespoon coarsely chopped fresh flat-leaf parsley

1 garlic clove, 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 baby spinach (about 1 cup)

2 salmon fillets (6 ounces and 1 1/2 inches thick each), skinned

1 lemon, thinly sliced

Preparation

Step 1
Preheat the oven to 400°F. Place a rimmed baking sheet in the oven to heat. Cut 2 pieces of parchment paper, each measuring 12 × 17 inches.
Step 2
Stir together the butter, capers, parsley, and garlic in a small bowl; set aside.
Step 3
Divide the potato slices between the 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.
Step 4
Top each bed of potatoes with one-quarter of the shallots, followed by half the spinach. Place the salmon fillets on top of the spinach. Divide the remaining shallots evenly between the packets. Top each salmon fillet with 2 lemon slices (reserve the remaining slices for garnish). Dot with caper butter; season with salt and pepper.
Step 5
Fold the parchment paper over ingredients at the crease. Starting with one end of the paper and keeping the 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.
Step 6
Carefully transfer the packets to the preheated baking sheet. Bake until the packets have puffed, 15 to 18 minutes. Transfer the packets to plates. Serve immediately, opening the packets at the table. Garnish with the remaining lemon slices.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsRusset Potato Potato Root Vegetable Vegetable Spinach Leafy Greens Salmon Fish Seafood Main Dinner Gluten Free Nut Free Quick Easy 30 Minutes or Less Weeknight Meals Sheet-Pan Dinners Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes