Baked Mediterranean Salmon Parcels with Lemon-Dill Roasted Potatoes

Directions

1. Preheat the oven to 425°F and position racks in the upper and lower thirds.
2. Wash and dry all produce, then trim and slice as needed.
3. Cut each potato into thin wedges, place on a baking sheet, drizzle with oil, and season with salt and pepper.
4. Juice half of a lemon over the potatoes, then slice the remaining lemon into rounds and set aside.
5. Mince the fresh dill leaves and sprinkle half over the potatoes, tossing to coat; save the rest for garnish.
6. Roast the potatoes on the lower rack, tossing once, until tender, about 20–25 minutes.
7. Meanwhile, lay two parchment squares on a clean surface in a diamond shape and place a salmon fillet on each, skin-side down.
8. Drizzle the fillets with oil, season with salt and pepper, then evenly distribute minced garlic, thinly sliced shallot, olives, sun-dried tomatoes, and lemon slices over each fillet.
9. Seal each parcel by folding the parchment sides toward the center and pinching, then transfer the parcels to a baking sheet and bake on the upper rack until the fish is opaque and flakes easily, about 12 minutes.
10. Open the parcels to serve, divide with the potatoes, and garnish with the remaining dill.