Parchment Baked Roasted Red Pepper Salmon

1. Preheat the oven to 425° F. Fold 4 large pieces of parchment paper (about 15x16 inches) in half. 
2. In a blender, combine the red peppers, sun-dried tomatoes, olive oil, honey, garlic, lemon, paprika, cumin, chili flakes, salt, and pepper. 
3. Working on one side of the creased parchment, layer the potatoes, and season with salt and pepper. Place the salmon over the potatoes and spoon over 1-2 spoonfuls of the red pepper sauce. Repeat with the remaining ingredients to make 4 packets. 
4. To close, fold the parchment over salmon, pinching to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet. Bake on the bottom rack until the potatoes are tender, about 15-20 minutes.
5. Serve the salmon topped with tzatziki and fresh herbs.