Total Time
50mins
Prep 30 mins
Cook 20 mins

This recipe comes from Pillsbury Classic Cookbooks, #279, May 2004, 'fish & Chicken.' Haven't made it yet, but it sounds too good not to pass along!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F, then cut four 15" rounds of parchment paper. Fold each in half, then unfold & lightly brush 1/2 tsp oil onto each parchment round to within 1" of the edge.
  2. Arrange potato slices evenly on half of each parchment round, & sprinkle with half of the salt & pepper.
  3. Put salmon on top of that, & sprinkle the remaining salt & pepper, before doing a final top-off with the carrots, tomatoes & 2 herb sprigs.
  4. To seal each packet, fold untopped side of parchment round over the topped side. Fold open edge over several times, folding & twisting until packet is completely sealed. Place packets on ungreased cookie sheet.
  5. Bake in oven for 15-20 minutes, depending on the thickness of the filets. Carefully unwrap 1 packet to check if fish flakes easily with fork. If not done, re-wrap & continue baking.
  6. Remove packets from oven & let stand 5 minutes before serving.
  7. Place packets on individual serving plates, then cut an X-shaped slit in the top of each packet. Carefully tear back the paper to serve.
Most Helpful

5 5

Thanks for a great light dinner. I thought this tasted good - maybe it is the herb choice. We use Pike Place Fish Market's World Famous "Our Own Rub" - on all our salmon. It has brown sugar, paprika, cilantro, garlic, pepper, onion, salt, fennel and some other secret stuff. The salmon was about half frozen so I cooked this for 30 minutes. This made a nice broth in the bottom. I might add more tomato next time.

4 5

We enjoyed this dish but next time I think I'll leave out the tomatoes. I used tarragon for the herbs and basil would probably have been a better choice. But all in all a very good and simple dinner! Thanks for sharing!

4 5

Lovely choice for dinner tonight! Although I did think that for my preference next time I will parcook the veggies (particularly the carrot) so that I don't have to cook the salmon too long as I rather it medium rare. I used some sliced lemon on top as well as others suggested that it might need a bit more flavour. Also used dried dill and one tomato per fish. Served with sauteed spinach (mixed in the seeds from the tomatoes!) and herbed mayonnaise. Thanks!