Salmon en Papillote
The term "en papillote" refers to a French cooking technique in which food is baked in a parchment paper pouch to hold in moisture and flavor. This recipe sounds fancy, but it is actually super simple (and delicious)!
Salmon filet (two 4 oz skinless filets or one 8 oz skin-on filet)
Medium red potatoes (4)
2% milk (1/4 cup)
Fresh parmesan cheese (2 tbsp)
Butter ( 2 tbsp)
Fresh dill (2 tbsp)
Garlic powder (1 tsp)
White pepper (1 tsp)
Fine ground black pepper (1 tsp)
Olive oil (1 tbsp)
Salt (to taste)
Preheat oven to 350° F.
Cut salmon filet into two 4 oz filet, if necessary. Place each 4 oz filet on a piece of parchment paper large enough to fold over without touching the top of the salmon (skin side down if skin is present).
Add olive oil (1/2 tbsp), white pepper (1/2 tsp), fresh dill (1 tbsp), and salt (to taste) to filets. Top with lemon slices.
Fold parchment paper over salmon filet. Roll edges to create a seal. (Each filet pouch will look like a calzone.)
Place filet pouches in a glass baking dish, and bake for 15-17 minutes.
In the meantime, wash and peel potatoes. Cut potatoes into quarters and add to a medium pot. Add water to pot until it covers potatoes.
Place potatoes on stove, and turn to medium heat. Stirring occasionally, boil potatoes until easily mashed with utensil. Drain and set aside.
Grate fresh parmesan.
In a medium glass mixing bowl, combine potatoes, vegetable oil spread, garlic powder, and black pepper. Hand mash or mix with an electric hand mixer. Slowly add milk until potatoes reach the desired consistency.
Spoon mashed potatoes onto each plate and top with grated parmesan.
Open filet pouches. Using a fork, push juice out of lemon slices, and then carefully remove salmon filets from parchment. Remove salmon skin, if necessary. Place salmon filets atop mashed potato bed.
Garnish with fresh lemon slice and dill. Enjoy!