Salmon in parchment

By lovenaples

Ingredients

• 4 salmon steaks, cut to 6 ounces each
• 1/2 cup green olives, pitted
• 2 stalks celery, peeled and cut (julienned)
• 1/2 white onion, peeled and julienned
• 1/2 fennel bulb, julienned
• 1 cup sun-dried tomatoes
• 8 garlic cloves, peeled
• 1 lemon, thinly sliced
• 8 sprigs Italian parsley
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine
• Kosher salt and ground black pepp

Details

Servings 4
Cooking time 15mins

Preparation

Step 1

To prepare the packets:

Lay a 14-inch-square piece of parchment paper flat on the counter, repeat this for the other 3 sheets so you can prep these all at one time. Add a quarter of the celery, onion, fennel, olives and sun-dried tomatoes just below the center of each of the sheets of parchment. Place the salmon on top of the vegetables. Place 2 slices of lemon, 2 sprigs of parsley and 2 garlic cloves into each packet. Season the salmon and vegetables with salt and black pepper. Drizzle each packet with 2 tablespoons of extra-virgin olive oil and 1/4 cup white wine.

To seal the packet and cook the salmon:

Fold the top half of the paper over to the bottom half. Fold the edges together starting from one end to create a seal. Place this into the preheated oven on a cookie sheet and allow to cook for 15 minutes. When ready, remove from the oven, and serve the packet on a dinner plate, allowing your guest to break open the top of the packet.