Salmon En Papillote

Note: I always ask the butcher to skin the salmon fillets for me.

Preheat oven to 400 F. Cut four parchment paper sheets that are about 17″ long. Fold each in half so there is a crease down the middle of each and set aside.

Stir together butter, capers, parsley and garlic in a small bowl. This can be done ahead of time and refrigerated but if you do this make sure to bring it back to room temperature before using.

Place two baking sheets in the oven to heat as the oven preheats.

Divide potato slices between the sheets of parchment paper placing the potatoes on one side of the crease. When you lay them out make sure the surface area is slightly larger than the salmon fillet. Season potatoes with salt and pepper.

Top each of the beds of potatoes using about half of the shallots. Top the shallots with the baby spinach. Then place the salmon fillets on top. Season with salt and pepper and then divide the rest of the shallots amongst the packets. Top the salmon with a dollop of the butter mixture and place two slices of lemon on top. Fold the parchment paper over and starting at the top make small pleats folding inward to seal the packet. Packages can be made an hour or two ahead of time and refrigerated. If you refrigerate them ahead of time, make sure to cook to the 18 minute mark.

Carefully transfer packs to the hot baking sheets. Bake 15-18 minutes. Transfer packs to plates and serve immediately. Open the packages at the table. ENJOY!!