Salmon, Spinach, and Potatoes Baked in Parchment

Name: Salmon, Spinach, and Potatoes Baked in Parchment
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat the oven to 400F.
2
Place a rimmed baking sheet in the oven to heat.
3
Cut 2 pieces of parchment paper, each measuring 12 x 17 inches.
4
Stir together the butter, capers, parsley, and garlic in a small bowl; set aside.
5
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.
6
Season with salt and pepper.
7
Top each bed of potatoes with one-quarter of the shallots, followed by half the spinach.
8
Place the salmon fillets on top of the spinach.
9
Divide the remaining shallots evenly between the packets.
10
Top each salmon fillet with 2 lemon slices (reserve the remaining slices for garnish).
11
Dot with caper butter; season with salt and pepper.
12
Fold the parchment paper over ingredients at the crease.
13
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.
14
The packet should resemble a half-moon.
15
Carefully transfer the packets to the preheated baking sheet.
16
Bake until the packets have puffed, 15 to 18 minutes.
17
Transfer the packets to plates.
18
Serve immediately, opening the packets at the table.
19
Garnish with the remaining lemon slices.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Salmon, Spinach, and Potatoes Baked in Parchment falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!