Salmon en Papillote with Cherry Tomatoes, Fennel and Kalamata Olives recipe | PCC Community Markets

Ingredients

• 1 fennel bulb, very thinly sliced (reserve fennel fronds) (see note)
• Salt and pepper, to taste
• 2 lemons, thinly sliced
• 4 center-cut salmon filets, skinned
• 4 teaspoons unsalted butter, divided
• 1 cup pitted Kalamata olives
• 2 cups cherry tomatoes
• 4 cloves garlic, thinly sliced
• 8 teaspoons red wine or dry sherry