Parchment Baked Salmon with Fennel Yogurt Sauce
This Sonoma-inspired, Tom Gore Vineyards recipe is perfect for a late summer night. Pair with Tom Gore Vineyards Chardonnay.
| Servings |
| 1 |
| Servings |
| 1 |
Ingredients
- Pouch
- 6 oz salmon filet skinless
- 2 asparagus stalks
- 1/2 fennel bulb
- 1/2 lemon thinly sliced and seeds removed
- 1 tbsp lemon juice
- 1/4 cup green peas
- 2 tbsp olive oil
- pea sprouts garnish (optional)
- to taste salt
- to taste ground black pepper
- Sauce
- 1/4 cup Greek-style yogurt
- 1 tbsp lemon juice
- 2 tbsp fennel fronds chopped
- 1 tbsp tarragon chopped
- to taste salt
- to taste ground black pepper
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- Preheat oven to 350 F. Fold a large piece of parchment paper diagonally in half to crease it. Open, and lay it flat.
- Using a mandolin, thinly shave shallots, asparagus, green garlic, and fennel. Slice lemon. Add green peas. Combine all the vegetables together and lightly toss in olive oil, salt, and pepper.
- On one side of the fold, place the vegetables. Place salmon on top. Drizzle with lemon juice and olive oil, and season with salt and pepper.
- To close, fold parchment over salmon. Fold edges over and crease, in order to create a sealed half-moon-shaped pouch. Place on a rimmed baking sheet. Bake until salmon is opaque, 9-12 minutes.
- While the packet is cooking, combine Greek yogurt, lemon juice, fennel fonds, salt and pepper.
- Remove pouch from oven, open carefully, finish with fresh pea sprouts and serve with yogurt sauce.
