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Salmon with Fennel Baked in Parchment

Salmon with Fennel Baked in Parchment Recipe

  • 1 fennel bulb, sliced paper thin (a mandoline helps for this)
  • 4 6-ounce portions of fresh salmon fillets (skinless is best)
  • Kosher salt
  • Freshly ground black pepper
  • Lemon juice (to taste)
  • 12 very thin slices of whole lemon (from 1 to 2 lemons)
  • Several sprigs of fresh fennel fronds
  • 2 Tbsp butter
  • 4 12x18-inch pieces of parchment paper (can sub aluminum foil if you don't have parchment paper)
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