Citrus Fennel Salmon en Papillote

Ingredients

• 4 Each Salmon fillets - 4 (6-ounce fillets), 6-ounce fillets
• 1 Each Fennel bulb, trimmed and thinly sliced - 1 (medium bulb), medium bulb, trimmed
• 1 Each Zucchini, thinly sliced - 1 (medium zucchini), medium zucchini
• 1 Each Orange, thinly sliced - 1 (medium orange), medium orange
• 1 Each Lemon, thinly sliced - 1 (medium lemon), medium lemon
• 2 Tablespoon Fresh dill, chopped - 2 (tablespoons), chopped
• 2 Count Garlic, minced - 2 (cloves), minced
• 2 Tablespoon Extra-virgin olive oil - 2 (tablespoons)
• 1 Teaspoon Kosher salt - 1 (teaspoon)
• 0.5 Teaspoon Black pepper - 1/2 (teaspoon)

Instructions

1. Preheat and prep

   1. *Preheat the oven to 425°F* and cut 4 large sheets of parchment paper. *Slice the fennel, zucchini, orange, and lemon*, then chop the dill and mince the garlic.

2. Layer packets

   2. Place one parchment sheet on the work surface. Layer *fennel and zucchini* in the center, then top with one salmon fillet.

3. Season and top

   3. Drizzle each fillet with *olive oil*, then season with *salt, pepper, garlic, and dill*. Top each packet with overlapping slices of *orange and lemon*.

4. Seal packets

   4. Fold the parchment over the salmon and *crimp the edges tightly* to seal each packet, leaving room inside for steam. Place packets on the baking sheet with the seams facing up.

5. Bake and rest

   5. Bake for *14 to 16 minutes* until the packets puff and the salmon is *opaque and flakes easily*. Let packets rest for *2 minutes* before opening.

6. Open and serve

   6. Open carefully away from your face to release steam, then serve the salmon with the *soft fennel, zucchini, citrus slices, and pan juices*.