Salmon en Papillote with Roasted Potatoes and Caramelized Leeks
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Ingredients & Equipment
What we send
- 12 ouncesred-skinned potatoes
- 1/4 pintgrape tomatoes
- 1/4 ouncedill
- 8 ouncesgreen beans
- 2 packetsunsalted butter
- 10 ouncessalmon
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
- aluminum foil
- baking sheet
Preheat oven to 450°F. If leeks arrived with dark green tops, trim and discard them. Halve leeks lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Rinse remaining produce. Cut potatoes into ½-inch cubes. Halve tomatoes. Finely chop dill leaves, discarding stems. Halve lemon; thinly slice 1 half. Trim and discard ends of green beans (line up the ends to cut them together).
Remove leeks from water and pat dry. Heat butter in a medium pan over medium-high heat. When butter is foamy, add leeks and cook, stirring occasionally, until caramelized, 6-7 minutes. Add tomatoes, stir to combine, and cook until warmed through, 2-3 minutes more. Season with ¼ teaspoon salt and pepper. Transfer leeks and tomatoes to a bowl and cover with foil to keep warm. Wipe pan clean for Step 5.
Prepare salmon en papillote
While leeks caramelize, place a large piece of foil on a clean, dry surface. Fold over lengthwise to create a crease, then reopen. Pat salmon dry with paper towel, season with ½ teaspoon salt and pepper as desired, and arrange skin-side down on 1 side of crease. Top with lemon slices. Fold foil over salmon, bringing edges together. Tuck and crimp edges to create a tight seal.
Roast potatoes and salmon
On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Roast until beginning to soften, 5 minutes. Then, remove sheet from oven, push potatoes to 1 half of sheet, and add salmon en papillote to other half. Return sheet to oven and roast until salmon is cooked through and potatoes are crisp, about 12 minutes more. Remove from oven and toss potatoes with dill.
Sauté green beans
While salmon cooks, heat 2 teaspoons olive oil in pan from leeks over medium-high heat. When oil is shimmering, add green beans and sauté, stirring occasionally, until cooked through, about 5 minutes. Season with ¼ teaspoon salt and pepper as desired.
Plate salmon en papillote
Cut remaining lemon into wedges. Divide sautéed green beans and roasted potatoes between serving plates. Top with salmon, discarding baked lemon slices, then caramelized leeks and tomatoes. Serve with lemon wedges for squeezing over, if desired. Dig in—glass of wine optional.