Salmon & Fennel en Papillote

Salmon & Fennel en Papillote

Ingredients

7 salmon fillets

½ tbsp olive oil

1 tsp salt-free lemon pepper

1 bulb fennel, thinly sliced

1 lemon, sliced into rounds

1 tbsp Tbsp dill, chopped

4 sheets of parchment paper (about 12”x12”)

Directions

Preheat oven to 350F.

Gather all of the ingredients from above.

Carefully open each pouch, allowing steam to vent. Serve warm.

Fold each piece of parchment paper in half then open and lay flat on a clean counter.

Pat salmon dry. Rub with olive oil, then sprinkle with lemon pepper. Place each salmon fillet on a sheet of parchment paper above the crease. Top with fennel, lemon slices, and dill.

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Fold each sheet of parchment paper over the salmon. Starting at one corner of the folded edge, begin folding to make a sealed pouch around the salmon. Continue until completely sealed, tucking the final edge under.

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Place parchment packets on a baking sheet. Transfer to oven for 18-20 minutes, until fish is cooked through. Cook times will vary depending on thickness of fish.

Carefully open each pouch, allowing steam to vent. Serve warm.

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