Preheat oven to 350F.
Gather all of the ingredients from above.
Fold each piece of parchment paper in half then open and lay flat on a clean counter.
Pat salmon dry. Rub with olive oil, then sprinkle with lemon pepper. Place each salmon fillet on a sheet of parchment paper above the crease. Top with fennel, lemon slices, and dill.
Fold each sheet of parchment paper over the salmon. Starting at one corner of the folded edge, begin folding to make a sealed pouch around the salmon. Continue until completely sealed, tucking the final edge under.
Place parchment packets on a baking sheet. Transfer to oven for 18-20 minutes, until fish is cooked through. Cook times will vary depending on thickness of fish.
Carefully open each pouch, allowing steam to vent. Serve warm.
Serving Size 1 fillet
Servings 4
- Amount Per Serving
- Calories 155.7
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 0.1g1%
- Cholesterol 45mg15%
- Sodium 124.3mg6%
- Total Carbohydrate 5.1g2%
- Dietary Fiber 1.8g8%
- Sugars 2.6g
- Protein 18.9g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350F.
Gather all of the ingredients from above.
Fold each piece of parchment paper in half then open and lay flat on a clean counter.
Pat salmon dry. Rub with olive oil, then sprinkle with lemon pepper. Place each salmon fillet on a sheet of parchment paper above the crease. Top with fennel, lemon slices, and dill.
Fold each sheet of parchment paper over the salmon. Starting at one corner of the folded edge, begin folding to make a sealed pouch around the salmon. Continue until completely sealed, tucking the final edge under.
Place parchment packets on a baking sheet. Transfer to oven for 18-20 minutes, until fish is cooked through. Cook times will vary depending on thickness of fish.
Carefully open each pouch, allowing steam to vent. Serve warm.