MEDITERRANEAN SALMON COOKED IN PARCHMENT

Mediterranean Salmon Cooked in Parchment image

Provided by Martha Stewart

Number Of Ingredients 7

1 small bulb fennel, trimmed, cored, and very thinly sliced crosswise, reserving 1 tablespoon fronds
Coarse salt and freshly ground black pepper
4 boneless skinless salmon fillets (4 ounces each), about 1/2 inch thick
Extra-virgin olive oil
1 thin slice lemon, halved
1 thin slice navel orange, halved
Finely chopped flat-leaf parsley, for garnish (optional)

Steps:

Preheat oven to 375 degrees.
Cut 4 sheets parchment paper each measuring 12 by 16 inches. Working with 1 sheet at a time, lay 1/4 of the fennel in the center; season with salt and pepper. Place 1 salmon fillet on top; drizzle with olive oil and season well with salt and pepper. Top fish with 1 piece of lemon, 1 piece of orange, and sprinkle with 1/4 of the fronds.
Hold long ends of paper together. Make a 1/2-inch fold and crease. Continue making 1/2-inch folds in the same direction until you reach the surface of the salmon. Make a 1-inch fold on each end of the 2 short ends and crease; fold short ends under fish and place on a baking sheet. Repeat process until all parchment has been filled. Bake until fish is just cooked through, 15 to 18 minutes.
Transfer packet to a plate and carefully cut open parchment. Serve salmon immediately in parchment packet sprinkled with parsley, if desired.

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