Salmon With Fennel Baked in Parchment | LR Experimental

Name: Salmon With Fennel Baked in Parchment | LR Experimental
Ingredients: 1 fennel bulb, sliced paper thin (a mandoline helps for this); 4 6-ounce portions fresh salmon fillets (skinless is best); Kosher salt; Freshly ground black pepper; Lemon juice (to taste); 12 very thin slices of whole lemon (from 1 to 2 lemons); Several sprigs fresh fennel fronds; 2 tablespoons butter; 4 12x18-inch pieces of parchment paper (can sub aluminum foil if you don't have parchment paper)

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Rezept von Jess aus LR Experimental.

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Cooking tools:

Oven
Parchment paper
Roasting pan
Baking sheet
Chef's knife
Cutting board
Measuring spoon
Plate
Serving platter

Ingredients

1 fennel bulb, sliced paper thin (a mandoline helps for this)
4 6-ounce portions fresh salmon fillets (skinless is best)
Kosher salt
Freshly ground black pepper
Lemon juice (to taste)
12 very thin slices of whole lemon (from 1 to 2 lemons)
Several sprigs fresh fennel fronds
2 tablespoons butter
4 12x18-inch pieces of parchment paper (can sub aluminum foil if you don't have parchment paper)