1bulb of fennelcored and thinly sliced (tops reserved)
3large cloves of garlicthinly sliced
Olive oilfor drizzling
Topping
1large orangeskin and pith peeled, and flesh diced small
A handful Castelvetrano green olivesabout 10, diced small
2Tbspfinely chopped fresh dill
2Tbspfinely chopped fresh parsley
1Thai chiliminced (or substitute with chili flakes to taste)
¼cupolive oil
Zest of 1 lemon
Juice of 1/2 a lemon
1Tbsphoney
Kosher salt and pepperto taste
Instructions
Preheat oven to 400ºF.
Season the salmon all over with salt and pepper.
Fold a large piece of parchment in half. From the folded edge, cut a half moon with a tapered edge. You are looking to make a large heart shaped piece of parchment when unfolded. Unfold. Repeat so that you have a piece of parchment for each piece of fish.
Place a few slices of lemon and oranges close to the middle of the parchment right next to the crease. Place salmon filet on top of the citrus. Top with a few slices of shallot, fennel and garlic. Add some fennel fronds and drizzle with olive oil.
Seal the pouch by folding and creasing the parchment paper over itself (starting with the large curved side) and repeating until you reach the bottom tapered edge. When you reach the end, fold it under the pouch and place the pouch on a sheet tray. Repeat with all the pieces of fish and parchment.
Set pouches aside while you make the topping. Add everything for the topping to a small bowl and gently mix. Set aside.
Bake pouches for 12-15 minutes depending on how cooked you like your salmon. 12 minutes will be closer to rare and 15 will be closer to well done.
Cut pouches open and serve topped with the olive/orange mixture. Enjoy!
Notes
*This is great with a salad on the side or some steamed white rice.