Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds small red potato es, sliced about 1/4 inch thick 4 6-ounce salmon fillets, skin removed

  2. 2 teaspoons kosher salt

  3. 1 teaspoon black pepper

  4. 2 tablespoons chopped fresh tarragon

  5. 4 scallion s, trimmed and cut into 1-inch pieces

  6. 1 pound asparagus , trimmed and cut into 1-inch pieces

  7. 1 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees. Divide 4 of the parchment paper sheets between 2 baking sheets. (The paper sheets may overlap slightly). Place ¼ of the potatoes in the center of each sheet. Rinse the fish fillets and pat dry with paper towels. Place the fillets on top of the potatoes. Season with salt and pepper. Add the tarragon, scallions, and asparagus. Drizzle with the oil. Top with the remaining parchment paper sheets and fold the edges over several times to seal. Bake for 25 minutes. (Although you can’t check for doneness, this is ample time for the fish and potatoes to cook through.) To serve, place a packet on each plate and cut open. Use almost anything that swims in place of the halibut. Salmon, tuna, and cod all work just fine and cook in the same amount of time. Salmon and swordfish seen in the picture.


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