Easy Salmon and Potato Foil Packets
One of the very first meals I learned to cook for my husband was this one.
He loves salmon and potatoes and nearly 20 years later, nothing has changed.
The recipe is so easy that even a totally inexperienced cook will look like a hero and it’s ready in 30 minutes.
Simply place thinly sliced potatoes in a mound on a sheet of foil, top with salmon, olive oil, the juice of an orange and a lemon, seal up the foil, and bake. It’s a foolproof recipe as long as you slice the potatoes very thin so they cook through in the same amount of time it takes the salmon to cook.
The salmon stays so juicy, moist, and tender because it’s sealed in foil and the combination of both orange and lemon works beautifully. The potatoes are soft, scrumptious, and packed with flavor because they benefit from being cooked below the juicy salmon and are baking in an olive oil bath.
Over the years I’ve added every kind of root vegetable in addition to the potatoes including fennel, carrots, and parsnips based on what I have on hand and it all works. This is one of those guaranteed-hit meals in my house and I’m always asked when I’m making it again.
Easy Salmon and Potato Foil Packets
- 1 medium potato, sliced into very thin rounds about 1/16th-inch thick, divided
- about 4 tablespoons olive oil, divided
- salt and pepper to taste, divided
- 2 salmon filets, about 6 ounces each
- 1 large orange, halved
- 1 lemon, halved
- Preheat oven to 400F. To a 12-inch long sheet of foil (I use Reynold’s Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
- Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
- Top each pile of potatoes with 1 salmon filet.
- Evenly drizzle each salmon filet with about 1 tablespoon olive oil.
- Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet.
- Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet.
- Season each salmon filet with salt and pepper.
- Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don’t leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.
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