Salmon in Parchment Paper with Horseradish-Yogurt Sauce


Servings: 4


1 teaspoon mustard seeds

1 bunch kale, center ribs and stems removed, torn into 2” pieces, or 1 flat-leaf spinach, thick stems removed

8 oz. baby Yukon Gold potatoes (about 6), unpeeled, very thinly sliced

2 medium shallots, thinly sliced

4 6-oz. skinless salmon fillets

Kosher salt and freshly ground black pepper

1 lemon, very thinly sliced, seeds removed

2 tablespoons olive oil

Horseradish-Yogurt Sauce

½ cup plain yogurt

2 tablespoons chopped fresh dill

1 tablespoon Dijon mustard

1 tablespoon prepared horseradish

Kosher salt and freshly ground black pepper


Preheat oven to 400°. Toast mustard seeds in a small dry skillet over medium heat until golden and some begin to pop, about 1 minute. Transfer to a small plate and let cool.

Lay 4 large rectangular pieces of parchment paper on a work surface. Place kale off-center on each sheet; top with potatoes, shallots, then salmon; season with salt and pepper. Top fish with lemon slices and mustard seeds; drizzle with oil.

Fold parchment over fish and crimp edges tightly to form a sealed packet. Place packets on a large rimmed baking sheet. Bake fish 20 minutes.

Salmon packets can be assembled 6 hours ahead; chill.


Horseradish-yogurt sauce

Whisk yogurt, dill, mustard, and horseradish in a small bowl. Season with salt and pepper.

Carefully open salmon packets and serve fish with horseradish-yogurt sauce.

Do Ahead: Yogurt sauce can be made 8 hours ahead. Cover and chill.

Salmon in Parchment Paper with Horseradish-Yogurt Sauce

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