Ingredients
1 small bulb fennel
coarse salt and freshly ground black pepper
4 boneless skinless salmon fillets (4 ounces each)
extra-virgin olive oil
1 slice lemon
1 slice navel orange
finely chopped flat-leaf parsley
Preparation
Step 1Preheat oven to 375 degrees.Step 2Cut 4 sheets parchment paper each measuring 12 by 16 inches. Working with 1 sheet at a time, lay 1/4 of the fennel in the center; season with salt and pepper. Place 1 salmon fillet on top; drizzle with olive oil and season well with salt and pepper. Top fish with 1 piece of lemon, 1 piece of orange, and sprinkle with 1/4 of the fronds.Step 3Hold long ends of paper together. Make a 1/2-inch fold and crease. Continue making 1/2-inch folds in the same direction until you reach the surface of the salmon. Make a 1-inch fold on each end of the 2 short ends and crease; fold short ends under fish and place on a baking sheet. Repeat process until all parchment has been filled. Bake until fish is just cooked through, 15 to 18 minutes.Step 4Transfer packet to a plate and carefully cut open parchment. Serve salmon immediately in parchment packet sprinkled with parsley, if desired.
