Salmon with fennel and lemon
Description
Salmon with fennel and lemon is a burst of aromas, flavors, and colors. It's very easy and quick to prepare, yet leaves a lasting impression. A healthy dish for the whole family. Note: instead of fennel, you can use celery greens or root, and instead of salmon, you can use trout or pink salmon. Good luck with your cooking!
Instructions
- 1
Step 1
1. Preheat the oven to 230 degrees. Tear parchment paper into 4 large sheets, each 20 by 25 cm. Fold each sheet in half and trim the edges into a semicircle, then unfold. Place the unfolded parchment sheets onto a baking tray. Slice fennel into half-rings, reserving the green parts. Divide the fennel evenly and place in the center of each parchment sheet. Wash the lemon, slice into rounds, and remove the seeds. Place 3 lemon slices onto the fennel to create a sort of bed for the salmon.
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Step 2
2. Place a portion-sized piece of salmon fillet, skin side down, on each bed of fennel and lemon. Season with salt and pepper to taste.
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Step 3
3. Place two more slices of lemon on the salmon.
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Step 4
4. Add several olives and washed tomatoes to each serving. Place a piece of butter on the lemon over the salmon. Sprinkle this abundance with sherry or dry wine—2 tsp per serving.
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Step 5
5. All that's left is to tightly fold and press the edges of the parchment. So, close our half-moon-shaped packet and fold the edges inward, forming a sort of cheburek. Bake for 10 minutes in a preheated oven. After removing the packets from the oven, carefully pierce them with a knife to let the steam escape. Be careful!
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Step 6
6. Unwrap the parchment and transfer the dinner directly from the paper to a plate, sprinkle with chopped fennel greens, and serve.