Back to Salmon, Spinach, and Potatoes Baked in Parchment All Reviews for Salmon, Spinach, and Potatoes Baked in Parchment - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 2

Ingredients Ingredient Checklist 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

Gallery

Recipe Summary Servings: 2

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

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 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

Directions

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

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)

 Add Rating & Review     54 Ratings   5 star values:        9    4 star values:        15    3 star values:        19    2 star values:        9    1 star values:        2

Reviews (3)

Add Rating & Review     54 Ratings   5 star values:        9    4 star values:        15    3 star values:        19    2 star values:        9    1 star values:        2

Add Rating & Review

54 Ratings 5 star values: 9 4 star values: 15 3 star values: 19 2 star values: 9 1 star values: 2

54 Ratings 5 star values: 9 4 star values: 15 3 star values: 19 2 star values: 9 1 star values: 2

54 Ratings 5 star values: 9 4 star values: 15 3 star values: 19 2 star values: 9 1 star values: 2

  • 5 star values: 9 4 star values: 15 3 star values: 19 2 star values: 9 1 star values: 2

    Martha Stewart Member     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.  

Martha Stewart Member     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.  

Martha Stewart Member     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.

    Martha Stewart Member

    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

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.

All Reviews for Salmon, Spinach, and Potatoes Baked in Parchment

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Salmon, Spinach, and Potatoes Baked in Parchment

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest