Lime-Cumin Salmon with Roasted Potatoes
Courtesy of Lamb Weston

6 c. frozen oven roasted redskin potato wedges, thawed
1/2 c. green peppers, coarsely diced
1/2 c. red peppers, coarsely diced
1/2 c. yellow onion, coarsely diced
2 tbsp. garlic, coarsely chopped
1/2 tbsp. lime zest
1 tbsp. lime juice
1 tsp. cumin
1/3 c. butter softened
6 sheets of 16" x 12" parchment paper
6 salmon fillets (5 oz. each) salt & freshly ground pepper to taste.

Directions:
Preheat oven to 350°
In a bowl, combine potatoes, green and red peppers, yellow onion, garlic, lime zest, lime juice, and cumin. Toss, then set aside. Spread softened butter on one side of each parchment sheet. Place one salmon filet in the middle of each parchment sheet. In equal portions, place potato mixture over and around salmon. Season with salt and pepper, then fold parchment to enclose and tuck ends underneath, making it as airtight as possible.

Bake for approximately 16-18 minutes in preheated 350° oven, or until parchment is discolored.
When done remove from oven, plate, open parchment, and serve.

Servings: 6

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