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Salmon with Fennel Baked in Parchment
- 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)
Directions:View on Simply Recipes
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