Salmon with Fennel Baked in Parchment
- 1 fennel bulb, sliced paper thin (a mandoline helps for this)
- 4 6-ounce portions of 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 of fresh fennel fronds
- 2 Tbsp butter
- 4 12x18-inch pieces of parchment paper (can sub aluminum foil if you don't have parchment paper)
- Produce
- Fennel bulb, paper thin (1)
- Lemon, whole (12 very thin slices)
- Seafood
- Salmon, fresh (4 6-ounce portions)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Fennel fronds, fresh (3 sprigs)
- Kosher salt (1)
- Drinks
- Lemon juice (1)
- Dairy
- Butter (2 Tbsp)
- Other
- 4 12x18-inch pieces of parchment paper (can sub aluminum foil if you don't have parchment paper)
Preparation
Read recipe preparation on simplyrecipes.com
Social Stats
78.4Rating
1-100
1-100
124Tweets
125Facebook
Shares
Shares
90StumbleUpon
Views
Views
0PinterestPins
Recipe Stats
Published January 13, 2013 (1 month ago).
69 people saved this recipe.
