dinner · dairy-free
Salmon and fennel in parchment
Salmon and thin fennel slices baked in sealed parchment packets with lemon and tarragon. The trapped steam keeps the fish moist, and cleanup is almost nothing.
- Time
- 30min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 220°C (425°F). Slice the fennel very thin and cut half of the lemon into rounds.
-
2
Split the fennel between two large sheets of parchment and set a salmon fillet on each.
-
3
Season with the salt and olive oil, then top with the lemon rounds and chopped tarragon.
-
4
Fold the parchment over and crimp the edges to seal each packet.
-
5
Bake the packets on a rimmed tray for about 12–17 minutes, until the thickest part of the salmon reaches 63°C (145°F).
-
6
Open the packets with care to let the steam escape, then squeeze the remaining lemon over the fish.
