This dish is easy to make and couldn't be easier to serve! Whip up this salmon with summer veggies and potatoes to get your fish fix. For more DIY and recipe ideas, subscribe to our YouTube channel: http://bit.ly/BlogSubs
Salmon with Summer Veggies and Potatoes Recipe
Cut 4 (15x30) pieces of parchment paper. Fold it in half and cut out a large half circle, almost like you are cutting a heart shape when opened.
Pierce potatoes with a fork and cook in microwave for 4-5 minutes until soft.
Open the parchment paper like a book. On one side place 2 sprigs of parsley in the center of the paper, and add lemon slices on top. Place fillet on top, nestle zucchini, leeks, tomatoes, and cooked potatoes in and around the fish.
Top fish with 1 tsp of olive oil and 1 tsp of lemon juice. Sprinkle top with salt and pepper to taste, 1 tsp of capers, and 1 tbsp of dill.
Fold the parchment paper over the fish (like a book). Working from one side, fold over the two sheets, (making a small fold) then folding that over itself and continuing along the perimeter until the packet is completely sealed closed.
Place the 4 packets on a baking sheet and roast fish for 10-12 minutes until fish is thoroughly cooked through.
Serve fish in the parchment paper bottom, cutting off the tops. Garnish with a fresh lemon wedge and a sprig of dill on top of the fish.