Salmon with fennel and leeks in parchment

Aug 16

Written By Mari Loewen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Delicious salmon cooked en papillote (in parchment paper) is super easy and reduces the amount of oil added as the natural juices steam the ingredients during cooking. It’s also beautiful to serve right on the parchment.

Ingredients

1 leek, white and light green parts only, sliced

1 small bulb fennel, sliced

1 tablespoon extra-virgin olive oil

4 (6-8 ounce) salmon fillets

1/2 lemon, thinly sliced

Sea salt and freshly ground pepper, to season

Preparation

Preheat oven to 375°.

Using large sheet foil lined with parchment paper, divide equal parts leeks and fennel onto parchment. Drizzle with olive oil. Season with salt and pepper, top with lemon and salmon, season again with salt and pepper. Fold parchment over ingredients once, then fold again to seal. Tightly fold the foil across the top of the parchment package and seal both ends to prevent steam from escaping. Place onto baking sheet and cook for 20-25 minutes. Serves 4.

SalmonFennelLeeksEn Papillote