Salmon en Papillote with Shaved Fennel, Dill and Vermouth

⏱ 35 min · Serves 2

A parcel that does all the work for you: salmon steams over ribbons of fennel and lemon while dry vermouth, butter and dill turn into a fragrant little sauce in the bag. Open at the table for the best smell of the week.

Per serving: 465 kcal · 34.0g protein · 9.0g carbs · 31.0g fat

Ingredients

• 2 salmon fillets (approx. 150g each), skinless
• 1 medium fennel bulb, trimmed and very thinly sliced (fronds reserved)
• 2 spring onions, thinly sliced
• 1 small lemon: 2 thin slices plus 1 tsp juice
• 20g cold unsalted butter, cut into small cubes
• 4 tbsp dry vermouth (or dry white wine)
• 2 tbsp chopped fresh dill, plus a little extra to serve
• 1 tbsp olive oil
• 1/2 tsp fennel seeds, lightly crushed
• Flaky sea salt and freshly ground black pepper
• 2 large sheets baking parchment (approx. 35cm square)

Method

1. Heat the oven to 200C fan / 220C conventional. Cut two large squares of baking parchment.
2. Toss the sliced fennel and spring onions with the olive oil, crushed fennel seeds, a pinch of salt and pepper.
3. Pile half the fennel mixture in the centre of each parchment square, keeping it in a neat mound roughly the size of the salmon.
4. Pat the salmon dry, season both sides well and set one fillet on each bed of fennel. Top with a lemon slice, the chopped dill and half the butter cubes.
5. Bring two opposite edges of the parchment up over the salmon and fold them together in tight 1cm pleats to make a seam, leaving the ends open.
6. Pour 2 tbsp vermouth and 1/2 tsp lemon juice into each parcel, then twist and fold the open ends underneath so the parcels are sealed. Lift onto a baking tray.
7. Bake for 15-17 minutes, until the parcels are puffed and the salmon is just opaque with a blushing centre (a skewer should slide through easily).
8. Rest for 2 minutes, then transfer each parcel to a warm plate. Snip open at the table, spoon the buttery vermouth juices over the fish and scatter with reserved fennel fronds and extra dill.