Name: Baked Mediterranean Salmon Parcels with Lemon-Dill Roasted Potatoes
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 small bunch fresh dill; 3 cloves garlic; ¾ cup Kalamata olives, pitted; 3 lemons; 9 medium red potatoes; 1.02 kg salmon fillet; 2 shallots; 12 sun-dried tomatoes, oil-packed; black pepper; extra virgin olive oil; salt

Baked Mediterranean Salmon Parcels with Lemon-Dill Roasted PotatoesBaked Mediterranean Salmon Parcels with Lemon-Dill Roasted Potatoes — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 small bunch fresh dill

3 cloves garlic

¾ cup Kalamata olives, pitted

3 lemons

9 medium red potatoes

1.02 kg salmon fillet

2 shallots

12 sun-dried tomatoes, oil-packed

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F). Position racks in the upper and lower thirds of the oven.

Wash and dry the fresh produce.

Cut each potato lengthwise into 10-12 thin wedges, then transfer to a large baking sheet pan. Drizzle with oil and season with salt and pepper.

Juice half the lemons over the potatoes. Slice remaining lemons into thin rounds and set aside.

Using a knife, shave the dill leaves off the stems; discard the stems and mince the leaves. Sprinkle half of the dill over the potatoes and toss to coat (set remaining dill aside for garnish).

Spread potatoes out in a single layer, then place on the lower rack of the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until fork-tender, 25-30 minutes.

Meanwhile, place six 12-inch x 12-inch squares of parchment, side by side, on a flat surface with a corner pointing up (in a diamond shape). If counter space is limited, you can overlap parchment corners by 3-4 inches, leaving a space in the center for each fish fillet.

Pat the fish dry with paper towels, then place one fillet, skin-side down, on top of each parchment square. Drizzle with oil and season with salt and pepper.

Peel and mince garlic, then sprinkle over each fillet.

Peel and thinly slice shallots; lay over each fillet.

Halve the olives lengthwise. Thinly slice sun-dried tomatoes. Sprinkle both over each fillet.

Layer lemon slices over each fillet. Loosely pull the top and bottom corners of each piece of parchment towards the center, then roll and fold towards the center to seal. Loosely tuck the opposite sides of the parchment underneath each fillet; transfer fish parcels to another large baking sheet pan.

Reduce oven to 205°C (400°F). Place fish on the upper rack of the oven and bake until opaque and easily flakes with a fork, about 15 minutes.

To serve, divide fish parcels and potatoes between plates. Open the parcels, garnish with reserved dill, and enjoy!

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