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.
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.
Bake at 400° for 14 to 16 minutes or until cooked through. Salmon should be slightly translucent in center.
I prepared this recipe with a friend this evening and it was the best salmon I have ever eaten. Absolutly delicious. The presentation in the parchment paper was elegant enough to serve to guests but easy enough to prepare for everyday meal. We served parmesan risotto on the side.
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