Salmon and Idaho® Potato “Hobos” in Parchment | Idaho Potato Commission
Preheat oven or grill to 350°F. Run cold water over the salmon, pat dry with paper towels. Place the fish on a rimmed baking sheet lined with aluminum foil. Drizzle the fish with a 1-2 teaspoons...
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Ingredients
- ¾ pound wild Sockeye Salmon fillet (skin on)
- 10 small red Idaho® potatoes
- 10 small Idaho® Yukon Gold potatoes
- 10 small Idaho® Purple Peruvian potatoes
- 1 pound fresh asparagus
- 2 tablespoons olive oil, divided
- 1 teaspoon Savory Spice Shop Citrus Blend*
- ½ teaspoon smoked sweet paprika
- 2 large cloves garlic, minced
- 2 shallots, sliced thin
- 1 Meyer lemon**, sliced
- 2 parchment bags and heavy duty aluminum foil
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