Preheat oven to 350F.
Gather all of the ingredients from above.
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.
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.
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.
4 servings
1 fillet
- Amount per serving
- Calories155.7
- % Daily Value *
- Total Fat 6.3g9%
- Saturated Fat 0.1g1%
- Cholesterol 45mg15%
- Sodium 124.3mg6%
- Total Carbohydrate 5.1g2%
- Dietary Fiber 1.8g7%
- Total Sugars 2.6g
- Protein 18.9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 350F.
Gather all of the ingredients from above.
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.
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.
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.