Spring Parchment Baked Salmon With Fennel Yogurt Sauce
Spring Parchment Baked Salmon With Fennel Yogurt Sauce Recipe
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Parchment paper
- Baking sheet
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Plate
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
- pepper
- 1/4 Cup Greek yogurt
- 1 Tablespoon lemon juice
- 2 Tablespoons fennel fronds; chopped
- 1 Tablespoon tarragon; chopped
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