Baked Salmon and Fennel
A quick to prepare salmon dish en papillote
April 25, 2021
Ingredients
- 1 salmon filet
- 1/2 fennel bulb, sliced
- 1/2 tsp sumac
- 1/2 tsp salt
- fennel sprigs for topping
Preparation
Pre-heat oven to 375°F
Lay a sheet of parchment paper, just over twice the width of your salmon filet.
Thinly slice fennel bulb and place on one side of parchment paper. Put salmon filet, skin-side down, on top of fennel slices.
Mix 1/2 tsp of sumac with 1/2 tsp of salt. Rub mix evenly over salmon filet.
Top salmon with chopped sprigs of fennel.
Fold parchment paper over arrangement and seal by incrementally folding the paper over itself.
Bake for 15-20 minutes, depending on thickness of filet.
We created this recipe while looking for low acid dinner options. Sumac is versatile spice that is often overlooked in North American cooking. The tang of this spice can be capitalized on as a substitute for lemon.
Simply Recipes shows a step-by-step breakdown of folding the salmon into the parchment packet.
This dish pairs well with a side of cooked barley and steamed broccoli.