Salmon en Papillote (Salmon in Parchment)

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  1 lbs Salmon
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  1 Zucchini(196g)
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  1 Fennel Bulb(234g)
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  1 Lemon(108g)
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  1 tsp 1 teaspoon dried dill
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper

Instructions

1. 1Slice the zucchini into ¼-inch-thick rounds and thinly slice the fennel bulb; slice the lemon into thin rounds. Drizzle a large rimmed baking sheet with a light coat of olive oil.
2. 2Fold 4 pieces of parchment paper (18 inches long) in half, round the corners with scissors to create oval shapes, then unfold and lay flat on the prepared baking sheet.
3. 3Arrange one-quarter of the zucchini slices on one side of each parchment oval in a single layer, then top with one-quarter of the fennel slices.
4. 4Place one salmon fillet on top of the vegetables on each parchment, season with salt and pepper, arrange lemon slices on top, and drizzle each with 1 tablespoon of olive oil.
5. 5Fold the parchment in half over the salmon and vegetables, then tightly crimp and roll the edges toward the center to seal all four pouches completely.
6. 6Preheat the oven to 375°F with a rack in the center position, then place the sealed parchment pouches on the baking sheet and bake for 12–15 minutes over medium-high heat until the salmon flakes easily with a fork and the internal temperature reaches 145°F when you carefully open one pouch to check.
7. 7Transfer each parchment pouch to an individual serving plate, carefully open at the table to release the aromatic steam, and serve immediately with fennel fronds garnished on top.