What you’ll need
4, 6-8 ounce filets
1/2 cup, chopped
1 bulb, sliced thin; fronds reserved
1 tablespoon, chopped
Capers or Caper Berries
Preheat oven to 375 degrees. Blot salmon filets with a paper towel.
Made the marinade: Whisk together lemon juice, 1 tbs. olive oil, garlic, salt, and pepper.
Marinate fish in it for 10 minutes.
Combine tomatoes, scallion, olives, 1 tbs. olive oil, and capers into a relish. Set aside.
Make your parchment packet: Fold parchment in half and cut a half heart-like shape.
Unfold. Place fennel on the bottom, fish in the middle, and tomato relish around and to top fish.
Fold parchment over fish and fold over the edges to seal. Bake for 15-20 minutes.
Open and serve. Garnish with lemon slices, and fennel fronds.
You can also use an alternative fish like halibut, Arctic char, or cod in this recipe.