Salmon en Papillote with Cherry Tomatoes, Fennel and Kalamata Olives
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Serves: 4
 
Ingredients
  • 4 center-cut salmon filets
  • 1 fennel bulb, thinly slices (reserve fennel fronds)
  • 2 cups cherry tomatoes
  • 4 garlic cloves, thinly slices
  • 2 lemons, thinly sliced
  • 1 cup kalamata olives
  • 8 teaspoons dry sherry
  • 4 teaspoons unsalted butter, divided
  • Parchment Paper
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut out 4 - 15 inch squares out of parchment. Fold in half and draw a large half heart, starting at the folded side. Cut out heart, and open up.
  3. Place ΒΌ of the sliced fennel on one side of the heart, sprinkle with a bit of salt and pepper. Top with three lemon slices.
  4. Place salmon on top of lemon and fennel, season with salt and pepper.
  5. Place 2 more lemon slices on top of salmon and top with 1 teaspoon of butter.
  6. Sprinkle kalamata olives and cherry tomatoes on top of or next to salmon filet.
  7. Pour two teaspoons of dry sherry over salmon.
  8. Fold the other half of the heart over the fish and starting from the pointy end, start folding the ends in, overlapping as you go, to create an airtight package. Twist the ends if necessary to keep steam from escaping. (See tutorial, here)
  9. Repeat with remaining hearts
  10. Place parchment packages on a large baking sheet (you may need two), and bake for 10 minutes.
  11. Using a knife, cut up the middle of the parchment and let the steam escape. Sprinkle with a little bit of fennel fronds. Transfer to a plate and eat straight from the parchment.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/salmon-en-papillote-cherry-tomatoes-fennel-kalamata-olives/