Lemon-Fennel Salmon

Ingredients

• 2 tablespoons capers rinsed drained
• 2  carrots julienned cut into thin strips)
• 1 pound fennel bulb trimmed thinly sliced
• 1 tablespoon chives fresh chopped
• 1  optional: lemon thinly sliced
• 2 tablespoons olive oil 
• 4 servings pepper freshly ground to taste
• 24 ounce salmon fillet skinless thick ()
• 4 servings sea salt to taste
• 0.3 cup white wine 

Equipment

• baking sheet
• baking paper
• oven

Directions

1. Cut out 4 (12- x 16-inch) pieces parchment paper, and place on a baking sheet. Blanch fennel and carrot in boiling water 4 minutes.
2. Drain and rinse with cold water.
3. Divide fennel and carrot evenly among parchment pieces.
4. Place 1 salmon fillet on each, then top with lemon, capers, and chives.
5. Drizzle each with wine and olive oil; sprinkle with sea salt and pepper. Fold parchment to enclose salmon; twist ends to secure.
6. Bake at 400 for 14 to 16 minutes or until cooked through. Salmon should be slightly translucent in center.