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Salmon: Lemon-Fennel Salmon

Source of Recipe


Coastal Living



List of Ingredients



• 1 (1-pound) fennel bulb, trimmed and thinly sliced
  
• 2 carrots, julienned (cut into thin strips)
  
• 4 (6-ounce) skinless salmon fillets (about 1½ inches thick)
  
• 1 lemon, thinly sliced
  
• 2 Tbsp capers, rinsed and drained
  
• 1 Tbsp chopped fresh chives
  
• ¼ cup white wine
  
• 2 Tbsp olive oil
  
• Sea salt, to taste
  
• Freshly ground pepper, to taste
  






Instructions



1. Cut out 4 (12- x 16) pieces parchment paper, and place on a baking sheet. Blanch fennel and carrot in boiling water 4 minutes. Drain and rinse with cold water.
   
   
2. Divide fennel and carrot evenly among parchment pieces. Place one salmon fillet on each, then top with lemon, capers, and chives. Drizzle each with wine and olive oil; sprinkle with sea salt and pepper. Fold parchment to enclose salmon; twist ends to secure.
   
   
3. Bake at 400° F for 14 to 16 minutes, or until cooked through. Salmon should be slightly translucent in color.
   
   Makes 4 servings.