Norwegian Salmon en Papillote with Smashed Fingerlings
Fancy name, but simple idea: parchment paper “bags” keep all the steam and flavor inside for the perfectly cooked Norwegian salmon of your dreams. Fresh herbs and smashed fingerlings fill out the perfect plate.
Cooking time50-60 min
Difficulty levelEasy
Ingredients
Preparation
- Chop dill and rosemary. Thinly slice lemon and garlic.
- Cut large squares of parchment paper, enough to envelop each salmon fillet.
- Place a salmon fillet 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 fillet. 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. Briefly set aside.
- Meanwhile, boil the fingerling potatoes in salted water until tender, about 15-20 minutes.
- While the potatoes are boiling, preheat your oven to 425°F.
- 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.
- About halfway through, place the salmon packets on a baking sheet and bake for about 12-15 minutes, depending on the thickness of the fillets.
- Plate the salmon, carefully open the packets, and serve with the smashed fingerling potatoes.