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1 garlic clove, finely chopped

1 large russet potato (about 1 pound), cut into 1/8-inch-thick slices

Coarse salt and freshly ground pepper

2 shallots, thinly sliced

3 ounces baby spinach (about 1 cup)

2 salmon fillets (6 ounces and 1½ inches thick each), skinned

1 lemon, thinly sliced

1. Preheat the oven to 400°F. Place a rimmed baking sheet in the oven to heat. Cut 2 pieces of parchment paper, each measuring 12 × 17 inches.

2. Stir together the butter, capers, parsley, and garlic in a small bowl; set aside.

3. Divide the potato slices between the parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.

4. Top each bed of potatoes with one-quarter of the shallots, followed by half the spinach. Place the salmon fillets on top of the spinach. Divide the remaining shallots evenly between the packets. Top each salmon fillet with 2 lemon slices (reserve the remaining slices for garnish). Dot with caper butter; season with salt and pepper.

5. Fold the parchment paper over ingredients at the crease. Starting with one end of the paper and keeping the edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.

6. Carefully transfer the packets to the preheated baking sheet. Bake until the packets have puffed, 15 to 18 minutes. Transfer the packets to plates. Serve immediately, opening the packets at the table. Garnish with the remaining lemon slices.

shrimp with kale and white beans baked in parchment

SERVES 6

This recipe, without the shrimp (and with vegetable stock), makes a nice vegetarian main dish; serve it with grated Parmesan cheese.

1 carrot, peeled and cut into ¼-inch-thick rounds (cut into half-moons, if large)

1 celery stalk, thinly sliced (about ¾ cup)

½ medium red onion, finely chopped (about ½ cup)

1 can (15 ounces) white beans, such as cannellini or navy, drained and rinsed

¾ teaspoon finely chopped fresh rosemary or ½ teaspoon dried

2 tablespoons fresh lemon juice

3 tablespoons olive oil

1 teaspoon coarse salt

Freshly ground pepper

1 small bunch kale (about 12 ounces), stems and center ribs discarded, leaves thinly sliced crosswise

18 medium shrimp (about 8 ounces), peeled and deveined

¾ cup homemade or low-sodium store-bought chicken stock

1. Preheat the oven to 400°F. Cut 6 pieces of parchment paper to measure 12 × 13 inches each. Stir together the carrots, celery, onion, beans, rosemary, lemon juice, oil, and salt in a large bowl; season with pepper. Add the kale and shrimp; toss well.

2. Lay the parchment rectangles on a work surface. Divide the shrimp mixture evenly among them, mounding in the center of each. Working with one piece at a time, gather the paper around the filling to form a bundle; loosely tie with kitchen twine (18-inch piece), leaving a small opening. Pour 2 tablespoons stock into the opening of each bundle; tie the twine in a bow tightly to seal.

3. Transfer the bundles to a rimmed baking sheet. Bake 20 minutes; shrimp should be cooked through. Transfer the packets to bowls. Serve immediately, opening the packets at the table.

citrus-roasted salmon with spring pea sauce

SERVES 8

1 side of salmon (about 3 pounds), trimmed of fat and excess skin, small pin bones removed with tweezers

Freshly grated zest of 1 orange, plus 2 oranges, cut into ¼-inch-thick rounds

Freshly grated zest of 1 lemon, plus 2 lemons, cut into ¼-inch-thick rounds

Freshly grated zest of 1 lime

2 teaspoons coarse salt

2 teaspoons sugar

1½ teaspoons freshly ground white pepper

1 teaspoon coriander seeds, crushed

2 tablespoons extra-virgin olive oil

Spring Pea Sauce (recipe follows)

Pea shoots or watercress, for garnish

1. Place the salmon, skin side down, in a nonreactive baking dish (glass or ceramic) large enough for it to lie flat.

2. Stir together the zests, salt, sugar, pepper, and coriander in a small bowl.