Baked Lemon + Fennel Salmon Packets - barre3

Ingredients

• 1 cup dry quinoa
• 1 large fennel bulb, trimmed and very thinly sliced (reserve fonds for garnish)
• 4 6-ounce skinless salmon fillets (about 1 ½ inches thick)
• 1 large or 2 small lemons, thinly sliced (about 12 slices)
• 4 Tbs. capers
• 5 Tbs. extra-virgin olive oil
• 1/4 tsp. crushed red pepper
• sea salt and pepper, to taste
• 4 cups arugula