Name: Mediterranean Salmon Cooked in Parchment
Yield: 4
Ingredients: 1 small bulb fennel -; coarse salt and freshly ground black pepper -; 4 boneless skinless salmon fillets (4 ounces each) -; Extra-virgin olive oil -; 1 slice lemon -; 1 slice navel orange -; Finely chopped flat-leaf parsley -

Mediterranean Salmon Cooked in Parchment

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Mediterranean Salmon Cooked in Parchment

1. 1 small bulb fennel -

2. coarse salt and freshly ground black pepper -

3. 4 boneless skinless salmon fillets (4 ounces each) -

4. Extra-virgin olive oil -

5. 1 slice lemon -

6. 1 slice navel orange -

7. Finely chopped flat-leaf parsley -

How to cook deliciously - Mediterranean Salmon Cooked in Parchment

1. Stage

Preheat oven to 375 degrees.

2. Stage

Cut 4 sheets parchment paper each measuring 12 by 16 inches. Working with 1 sheet at a time, lay 1/4 of the fennel in the center; season with salt and pepper. Place 1 salmon fillet on top; drizzle with olive oil and season well with salt and pepper. Top fish with 1 piece of lemon, 1 piece of orange, and sprinkle with 1/4 of the fronds.

3. Stage

Hold long ends of paper together. Make a 1/2-inch fold and crease. Continue making 1/2-inch folds in the same direction until you reach the surface of the salmon. Make a 1-inch fold on each end of the 2 short ends and crease; fold short ends under fish and place on a baking sheet. Repeat process until all parchment has been filled. Bake until fish is just cooked through, 15 to 18 minutes.

4. Stage

Transfer packet to a plate and carefully cut open parchment. Serve salmon immediately in parchment packet sprinkled with parsley, if desired.