Baked Salmon with Fennel

Ingredients

• Fennel bulb

  raw

  ¾ bulb or 176g

• Salt

  table

  ¾ dash or 0.3g

• Atlantic salmon

  wild, raw

  18 oz or 510g

• Lemon

  raw, with peel

  1 ½ fruit without seeds or 162g

• Lemon juice

  ¾ tbsp or 11g

• Black pepper

  ground

  ¾ dash or 0.08g

• Butter

  unsalted

  1 ½ tbsp or 21g

Directions

1. Preheat the oven to 350°F. Cut a 12 x 16-inch piece of parchment paper for each serving being prepared.
2. Place a parchment piece on a flat surface and fold in half to crease. Open it and place fennel slices below the crease, and sprinkle with salt. Top with a salmon fillet, squeeze fresh lemon juice over, and season with salt and pepper. Add fennel fronds and lemon slices, then dot with butter.
3. Fold the parchment over the salmon and seal the edges by folding them into triangles. Alternatively, wrap a large fillet by folding the long edges together and tucking the short edges under.
4. Place the wrapped salmon on a baking sheet and bake for 20 minutes. Serve immediately, either in the parchment or transferred to plates.