Parchment Baked Salmon with Fennel Yogurt Sauce
This Sonoma-inspired, Tom Gore Vineyards recipe is perfect for a late summer night. Pair with Tom Gore Vineyards Chardonnay.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.ca.
Ingredients
- 6 oz salmon filet (skinless)
- 2 asparagus stalks
- 1/2 fennel bulb
- 1/2 lemon (thinly sliced and seeds removed)
- 1 tbsp lemon juice
- 1/4 cup green peas
- 2 tbsp olive oil
- pea sprouts (garnish (optional))
- to taste salt
- to taste ground black pepper
- 1/4 cup Greek-style yogurt
- 2 tbsp fennel fronds (chopped)
- 1 tbsp tarragon (chopped)
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