Salmon Baked in Parchment with Fennel

Cooking Instructions

Preheat oven to 350ºF.

Wash potatoes. Toss in a medium bowl with garlic, 1 Tablespoon olive oil, and salt and pepper. Place on a rimmed baking sheet and bake for 15 to 20 minutes or until potatoes are soft. Let potatoes cool.

Meanwhile, heat remaining 3 Tablespoons olive oil in a medium sauté pan over low heat. Sauté fennel slowly for 10 minutes, or until tender. Add onion to pan and increase heat to medium. Cook until onion is golden and fennel is very soft, about 5 to 8 minutes. Season fennel mixture with salt and pepper to taste.

Increase oven temperature to 400ºF.

Cut parchment paper or foil into four (12-inch) circles. Butter each circle. Place fennel and onions on one-half of each circle, making sure they stay inside the half circle. Slice cooked potatoes. Place potato slices on top of vegetables. Place salmon on top of potatoes. Season with salt and pepper and place one lemon slice on top of salmon. Place 2 Tablespoons butter on top of lemon, drizzle with Chardonnay and top with a tarragon sprig.

Fold the parchment over the fish. Beginning at one corner of the fold, twist and fold the edges over each other so that fish is completely sealed in the paper, forming a half-heart-shaped package. Seal the end tightly by twisting it. Make 3 more packets in the same manner. Transfer the sealed packets to a baking sheet. Bake in preheated oven for 6 to 8 minutes depending on thickness of salmon. To serve, transfer each package to a dinner plate. Carefully cut each package open, use caution due to escaping steam.

Round Out the Meal:

With a green salad.

Kid Friendly:

This is kid-friendly!