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Lemon-Fennel Salmon

Yield Makes 4 servings
Wrapping the salmon fillets in parchment paper traps steam and helps keep the fish moist. This is great with spinach or broccolini sautéed with lemon and garlic, or atop a bed of couscous.


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

How to Make It

  1. Cut out 4 (12- x 16-inch) 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 1 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° for 14 to 16 minutes or until cooked through. Salmon should be slightly translucent in center.