INGREDIENTS:
3 russet or red potatoes, thinly sliced into rounds
kosher salt
Freshly ground black pepper
8 sprigs fresh rosemary
4 4- oz. fillets salmon, preferably wild
2 lemons, thinly sliced
4 cloves garlic, minced
4 Tbsp. butter
DIRECTIONS:
1. Preheat oven to 400ยบ and place a sheet of parchment on a work surface. Place 1/4 of the potatoes in the middle of parchment and season with salt and pepper. Add two rosemary sprigs, a salmon fillet, 2 slices lemon, 1/4 of the garlic, and 1 tablespoon butter. Season with more salt and pepper. Roll up parchment packs and place on a baking sheet.
2. Bake until salmon is cooked through, 15 minutes.
3. Serve immediately.
