Salmon and Idaho® Potato “Hobos” in Parchment
Ingredients:
- ¾ pound wild Sockeye Salmon fillet (skin on)
- 10 small red Idaho® potatoes
- 10 small Idaho® Yukon Gold potatoes
- 10 small Idaho® Purple Peruvian potatoes
- 1 pound fresh asparagus
- 2 tablespoons olive oil, divided
- 1 pound fresh asparagus
- 1 teaspoon Savory Spice Shop Citrus Blend*
- ½ teaspoon smoked sweet paprika
- 2 large cloves garlic, minced
- 2 shallots, sliced thin
- 1 Meyer lemon**, sliced
- 2 parchment bags and heavy duty aluminum foil
Directions:
- Preheat oven or grill to 350°F.
- Run cold water over the salmon, pat dry with paper towels. Place the fish on a rimmed baking sheet lined with aluminum foil. Drizzle the fish with a 1-2 teaspoons of olive oil and sprinkle with the citrus spice blend. Cut the fish in half, spread the shallots on top and place each half in a parchment bag or on a 12”x12” piece of aluminum foil.
- Clean the asparagus and potatoes and pat dry with paper towels. Trim 1 inch from the asparagus stems. Place the asparagus on the cookie sheet. Drizzle with olive oil. Divide the asparagus between the two parchment bags. Place the asparagus next to the salmon with lemon slices between and on top of the fish.
- Put the potatoes on the same lined baking sheet. Combine the remaining tablespoon of olive oil with the garlic and smoked paprika, drizzle onto the potatoes, using a brush to coat each potato. Bake the potatoes for 30 minutes, then add the packets of salmon and asparagus. Bake for another 25 minutes until the fish is opaque and asparagus is tender, remove from oven. Be careful of the steam when opening the packets.
- Remove the potatoes from the oven and add a few potatoes to each open packet or serve alongside. This is easily enough potatoes for 4 persons, so save the remainder to fry up with eggs for breakfast the next day!