Salmon en Papillote with Roasted Potatoes

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  • 2 pieces parchment paper
  • ½ pound salmon (or for a vegetarian version, 1 ½ cups cooked or a 15-ounce can white beans)
  • 3 medium carrots
  • 2 cloves garlic
  • ½ lemon
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 green onion
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon paprika
  • Fresh ground pepper


  1. Preheat oven to 425°F.
  2. Cut the salmon in half. Peel 3 carrots and cut them into very thin strips (julienne). Peel 2 garlic cloves. Slice half a lemon into rings. Chop 1 tablespoon fresh thyme and 1 tablespoon fresh rosemary. Thinly slice the green portion of 1 green onion.
  3. Fold the parchment paper in half and then cut it into a heart shape. Lightly brush the right half of the parchment heart with olive oil. On the right half of the heart, place the carrots on the paper, then place the salmon on top. Add the whole garlic cloves and lemon rings next to the carrots. Top each packet with half of the chopped herbs, ½ tablespoon olive oil, ¼ teaspoon kosher salt, ⅛ teaspoon paprika and fresh ground pepper. (Note: For the vegetarian version, substitute 1 ½ cups drained and rinsed white beans. Decrease the herbs to 2 teaspoons each.)
  4. Seal each packet by folding over the left half of the heart, then folding ½-inch straight folds along the edge of the heart. (See Bon Appetit for more detailed instructions for how to fold the parchment paper.)
  5. Bake the salmon 9 minutes for a 1-inch thick piece, or 10 to 11 minutes for a piece thicker than 1 inch (insert a knife into the middle of one piece to ensure the desired doneness). Rest for a few minutes before serving. Garnish with green onions and serve.