Parchment Salmon

This is an all-time favorite recipe for our family. We love it because it’s healthy, easy to prep and you can make it early in the day and pop in the oven. You can easily riff on the recipe by changing the herbs or adding in different vegetables like asparagus, tomatoes or sweet potatoes.

Print Recipe

Prep Time 15 hrs

Cook Time 12 hrs

Course Main Course

Cuisine American

Servings 4

Ingredients

2 tbsp Unsalted Butter (softened)
2 tbsp Salt-Packed Capers (rinsed well, coarsely chopped)
2 tbsp Flat Leaf Parsley (coarsely chopped)
2 cloves Garlic (finely chopped)
1 Sweet Potato (cut into 1/8" slices)
4 Shallots (thinly sliced)
2 cups Baby Spinach
4 Skinless Salmon Filets (6 ounces each – 1 1/2″ thick)
2 Lemons (very thinly sliced)
Course Salt / Freshly Ground Pepper

Instructions

Heat Oven to 425 degrees
Cut parchment – about 12″ x 8″ rectangle (enough to put salmon and ingredients on one side, fold the top over and fold into a semi-circle. You need one per person.
Stir butter, capers, parsley, garlic in a bowl. Set aside.
Put potatoes slices forming a stack slightly larger than salmon filet.
Season with s/p
Top with 1/4 of the shallot, and the spinach.
Put salmon filet on top of spinach, and top with remaining shallot.
Top each filet with 2 lemon slices.
Dot each salmon with the caper butter and season with s/p.
Fold over the parchment paper starting with one edge, making small overlapping pleats, tightly creasing and folding as you go until it resembles a half moon.
Put onto a baking sheet and bake. The recipe calls for 15-18 minutes, but we prefer our salmon cooked medium so I do about 12-13 minutes depending on the thickness of the filet.
Take out and either serve on the parchment for an easy throwaway dinner or just scoop it onto a plate and top with more lemon and fresh parsley if you’re feeling fancy!