Name: Salmon in Parchment Paper with Horseradish-Yogurt Sauce
Yield: 4 Servings
Ingredients: 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; ½ cup plain yogurt; 2 tablespoons chopped fresh dill; 1 tablespoon Dijon mustard; 1 tablespoon prepared horseradish; Kosher salt and freshly ground black pepper

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This recipe can easily be doubled to serve eight, instead.

Recipe notes