Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients

• 1 fennel bulb, sliced paper thin with a mandolin
• 4 x 150 gram portions of fresh salmon fillets
• Sea salt
• Freshly ground black pepper
• Juice and zest of one lemon
• 1 lemon sliced very thinly
• Several sprigs of fresh fennel fronds
• 1 teaspoon feel seeds
• 2 tablespoons organic butter
• 4 pieces of baking paper

Directions

1. Preheat oven to 180°C 
2. Lay down all squares of baking paper on a flat surface. Fold the paper in half to create a crease, then open it up again. 
3. Lay the sliced fennel on the baking paper then lay a piece of salmon on top.
4. Squeeze fresh lemon juice over the salmon (anywhere from a teaspoon to a tablespoon, or to taste). Sprinkle the salmon generously with salt and pepper. 
5. Lay sprigs of fennel fronds over the salmon. Lay 3 thin slices of lemon over the fennel fronds and salmon (more if you want). Dot the top with butter. 
6. Fold the parchment over the salmon and secure close. There are several way that you can do this. One easy and particularly attractive way is to fold a corner near the folded edge of the parchment paper into a triangle. Then about halfway down that triangle, fold another triangle over the previous triangle. Working down and around the parchment edges, you can create folds all around the edges. When you come to the last folded edge, tuck the corner under the parchment.
7. Bake in the oven for 20 minutes or less if you like your salmon pink on the inside.
8. Carefully remove from the paper, or you can serve your salmon parcels on the plate with a big pile of steamed veggies.

Enjoy xx