Salmon filets over a bed of potatoes and shallots are wrapped up in parchment paper (en papillote) and baked together in the oven. This steaming method results in perfectly buttery salmon and tender vegetables every time!
Preheat the oven to 375 degrees F. Cut 2 large pieces of parchment paper (about 15x16 inches).
In a bowl thinly slice the potatoes and shallots using a mandolin, toss with a pinch of salt and 2 sprigs of dill that are gently torn.
Working on one side of the parchment, divide the potatoes with shallots into two parchment papers, top with 1 tablespoon of butter that is cut in half.
Place the salmon filets over the potatoes and shallots, season with a pinch of salt on each filet, top with 2 lemons slices on each filet, add 1 tablespoon of butter that’s cut in half and a sprig of dill on each filet.
To close, fold the parchment over salmon, pinching to seal the open sides and create a half-moon-shaped packet.
Place on a rimmed baking sheet. Transfer to the oven and bake until the potatoes are tender, about 20 minutes. If the potatoes are still not tender, you can remove the salmon and cook the potatoes for an additional 5-10 minutes)