Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Salmon en Papillote with Smashed Fingerlings

Hey friends,

If there’s one thing I’ve learned from cooking for a living, it’s that the best meals don’t come from overthinking. They come from trusting good ingredients, using a few smart techniques, and giving yourself permission to keep it simple.

That’s the energy I’m bringing into this week. We’re cooking salmon in parchment—en papillote if you want to impress, but really it’s just a foolproof way to lock in flavor, moisture, and ease. Add crispy smashed fingerlings and your dinner is complete.

My hope is that this recipe meets you where you are and reminds you that good food doesn’t have to be complicated to be meaningful.

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Salmon:

• 4 salmon filets (about 6 oz each)

• Fresh dill, chopped

• 1 lemon, thinly sliced

• 2 garlic cloves, thinly sliced

• White wine or vegetable broth

• Salt and black pepper

• Olive oil

• Parchment paper

For the Smashed Fingerlings:

• 1 lb fingerling potatoes

• 1 tablespoon fresh rosemary, chopped

• 1 teaspoon garlic powder

• Salt and pepper

• Olive oil

Upcoming Schedule

Tuesday 1/27 at 5:00pm PT

Chicken and Black Bean Enchiladas (~50min)
Join us live on YouTube at 5pm PT! Warm, comforting, and deeply satisfying, these chicken and black bean enchiladas are the kind of dinner that feels like a reliable weeknight win. Tender shredded chicken and hearty black beans come together under a blanket of rich, gently spiced enchilada sauce, all baked until bubbling and irresistibly cozy. Chef instructor: Joel, Special guest: Sandy Wolner

Wednesday 1/28 at 4:00pm PT

American Lamb Paprikash (~50min)
This Hungarian-inspired paprikash swaps the traditional chicken for slow-braised lamb shoulder, creating a deeply savory, warming stew built on sweet paprika, onions, and peppers. The sauce is silky, brick-red, and gently spiced, finished with a tangy yogurt swirl that cuts through the richness. Rustic and perfectly comforting for cold nights.

GIVEAWAY: We’re giving away a boneless lamb shoulder during our January live class! To enter, sign up for the class below and attend live. One winner will be selected during the class and will receive a boneless lamb shoulder for their family. The lamb can be used to make our lamb paprikash recipe or any of the other lamb recipes available on www.Americanlamb.com.

Chef instructor: Joel

Thursday 1/29 at 4:00pm PT

Superbowl Falafel Nachos (~50min)
These pita nachos put a Mediterranean spin on classic nachos, layering crispy za’atar pita chips with crunchy falafel, fresh vegetables, and briny olives and feta. A lemony drizzle of Mighty Sesame Tahini ties everything together, while herbs and spices add brightness and bite. Perfect for sharing, this platter is bold, fresh, and snackable. Chef instructor: Diana