Spring Parchment Baked Salmon With Fennel Yogurt Sauce | Tom Gore Vineyards

Ingredients

• 6 Ounces wild skinless salmon filet
• 2 Asparagus stalks
• 1/2 Fennel bulb (reserve fonds for sauce)
• 1/2 Meyer lemon; thinly sliced and seeds removed
• 1 Tablespoon Meyer lemon juice
• 1/4 Cup shucked English peas
• 2 Tablespoons olive oil
• Pea sprouts for garnish
• Salt and pepper to taste
• 1/4 Cup Greek yogurt
• 1 Tablespoon lemon juice
• 2 Tablespoons fennel fronds; chopped
• 1 Tablespoon tarragon; chopped