Salmon with Fennel Baked in Parchment

Ingredients

• 1 fennel bulb, sliced paper thin
• 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
• Several sprigs of fresh fennel fronds
• 2 Tbsp butter
• 4 12x18-inch pieces of parchment paper

Directions

1. Heat the oven to 350 degrees F (175 degrees C). Set a square of parchment paper on your work surface, fold it in half so it has a clear center line, then unfold it.
2. On the lower side of that crease, pile several slices of fennel bulb and season them with salt.
3. Set one salmon fillet over the fennel. Add fresh lemon juice to the fish, anywhere from a teaspoon to a tablespoon, or simply to taste, then season the salmon well with salt and pepper.
4. Arrange fennel fronds over the fish. Place 3 thin lemon slices on top of the fronds and salmon, or use more if you want. If you prefer, the lemon can go underneath the fronds instead, though the slices are prettier on top. Dot everything with butter.
5. Fold the parchment over the salmon and seal it closed. One simple, good-looking method is to start near the folded side by turning a corner into a triangle, then folding another triangle over it about halfway down.
6. Continue making overlapping folds along the parchment edges until the packet is sealed. When you reach the final folded edge, tuck that corner beneath the packet.
7. This wrapping method is especially handy for individual portions. For a larger fillet meant to serve more than one, turn the fish so the long side faces you and the shorter ends sit to the left and right. Bring the parchment edges closest to you and farthest from you up together, fold them over a few times, then tuck the left and right sides underneath the fish.
8. Transfer the packets to a roasting pan or a baking sheet. Cook at 350 degrees F until done, 20 minutes.
9. Serve right away. You can move each salmon fillet with its fennel onto individual plates, or set the whole pouch on a plate and serve it that way.
10. To eat, open the packet at the folds, or slit the top with a sharp knife so the salmon is visible inside.