adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salmon With Fennel Baked in Parchment
Salmon With Fennel Baked in Parchment
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Salmon fillets baked with fennel, lemon, and butter in a parchment pouch - simple and delicious!
Ingredients:
  • 1 fennel bulb, sliced paper thin (a mandoline helps for this)
  • 4 6-ounce portions fresh salmon fillets (skinless is best)
  • Kosher salt
  • Freshly ground black pepper
  • Lemon juice (to taste)
  • 12 very thin slices of whole lemon (from 1 to 2 lemons)
  • Several sprigs fresh fennel fronds
  • 2 tablespoons butter
  • 4 12x18-inch pieces of parchment paper (can sub aluminum foil if you don't have parchment paper)
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Place a square of parchment paper on a flat surface and fold it in half to create a crease before unfolding it.
  • Arrange fennel slices, salmon fillet, lemon, and butter on parchment: Create a mound of fennel slices on one side of the parchment paper. Add a fillet of salmon on top of the fennel. Drizzle lemon juice over the salmon, season with salt and pepper, and garnish with fennel fronds. Place lemon slices over the salmon and fennel, then dot with butter for added flavor.
  • Fold the parchment over the salmon to seal: Fold a corner of the parchment paper into a triangle near the folded edge, then fold another triangle halfway down and continue creating folds around the edges. Finally, tuck the corner under the parchment to secure. For a larger fillet, lift the parchment edges closest to you and furthest from you, bring them together, fold over a few times, and tuck the left and right edges under the fillet.
  • Bake the salmon fillet and fennel slices on a roasting pan or baking sheet at 350°F for 20 minutes. Serve immediately by transferring to individual plates or serve in the pouch on a plate. Enjoy by unwrapping the pouch or cutting through the top with a sharp knife.

Similar Recipes