Instructions

• Preheat the oven to 425°F. Cut four large pieces of parchment paper (about 15×16 inches) and fold each in half to create a crease; set aside.
• Drain the jarred roasted red peppers and drain the oil-packed sun-dried tomatoes. In a blender, combine the drained roasted red peppers, drained sun-dried tomatoes, 1/4 cup extra-virgin olive oil, 2 teaspoons honey, 4 smashed garlic cloves, 2 tablespoons lemon juice, 2 teaspoons smoked paprika, 1/2 teaspoon cumin, red pepper flakes (to taste), and kosher salt and black pepper (to taste). Blend until smooth or mostly smooth.
• Very thinly slice the 2 small potatoes. Pat the slices dry with paper towels if they are wet.
• Working with one folded parchment at a time, arrange the potato slices in a single layer on one half of the crease, leaving a border of parchment around the edges so you can seal the packet. Season the potatoes with kosher salt and black pepper (to taste).
• Place one salmon fillet (6–8 ounce) on top of the potatoes. Spoon 1–2 spoonfuls of the red pepper sauce over the top of the salmon. Repeat steps 4–5 to make a total of 4 packets.
• Fold the other half of the parchment over each salmon. Starting at one end, fold and crimp the open edges tightly to seal each packet into a half-moon shape. Place the sealed packets, seam-side up, on a rimmed baking sheet.
• Bake on the bottom oven rack until the potatoes are tender and the salmon is cooked through, about 15–20 minutes.
• Carefully open each packet (watch for steam). Serve each salmon packet topped with tzatziki and garnished with fresh dill and basil.