I love this recipe. I've referred to it a few times, but if you're not familiar with cooking in parchment it can be a little confusing. It took me awhile to get the hang of it, but once I did, I found it one of the easiest cooking methods I've used. The flavors are wonderful, it's so healthy, the presentation is unique and fun and clean-up is super easy. I would serve this at a dinner party with a few friends, a date night with my husband, Sunday dinner or a special weeknight meal. Find the recipe on Martha Stewart's website (as well as other recipes for food cooked in parchment like Ginger-Scallion Chicken, Halibut in Parchment, and Mussels in Tomato-Parsley Sauce). My version of the recipe is below (I've just organized it a bit differently). Sorry about the dark pictures, it really is beautiful in a well lit environment!
Salmon, Spinach, and Potatoes Baked in Parchment
serves 2 (I double it to feed our family of 5 and make 3 smaller packets for the kids)
1. Preheat oven to 400. Make the herb butter. Mix together:
1 T. butter, softened
1 T. capers, drained and coarsely chopped
1 T. fresh parsley, coarsely chopped
1 clove garlic, finely chopped
2. Slice 1 large russet potato (or 2 small red potatoes), about 1 lb., into thin slices (1/8 " thick)
3. Thinly slice 2 shallots (or 1/2 onion)
4. Thinly slice 1 lemon
5. Wash and dry 1 cup baby spinach
6. 2 (6 oz. and 1 1/2 " thick) salmon fillets. If working with 1 large fillet, cut in half.
7. Cut parchment paper into 12 x 17" rectangles. (I hold one end of the parchment and unroll it until it's about as long as my arm). Fold in half crosswise.
8. On one half of the parchment layer half the potato slices, layering them to form a bed slightly larger than the salmon fillet. Season with salt and pepper.
9. Top with 1/4 the shallots and half the spinach. Place salmon on top of spinach, top with 1/4 more of the shallots, 2 lemon slices and half the herb butter. Season with salt and pepper.
10. Fold parchment over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
11. Using a spatula, transfer packets to baking sheet. Bake until packets have puffed 15-20 minutes. Transfer packets to plates. Serve immediately, opening packets at table.