For the roasted potatoes (optional)
- 2 pounds mixed red and yellow-skinned potatoes
- 2 teaspoons thyme leaves, chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon honey
- Fresh ground pepper
For the salmon en papillote
- 2 pieces parchment paper
- ½ pound salmon (or for a vegetarian version, 1 ½ cups cooked or a 15-ounce can white beans)
- 3 medium carrots
- 2 cloves garlic
- 1/2 lemon
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 green onion
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1/4 teaspoon paprika
- Fresh ground pepper