This quick and easy salmon dish is so flavorful and delicious. The combination of fish with the fennel and lemon pair so well together. The fish is simply wrapped in parchment paper and baked in the oven. This method of cooking makes the fish flaky and moist, locking in all the flavors of fennel and lemon juice as it steams.
Steamed salmon fillet with fennel and lemon.
- 1 pound salmon fillet
- 1/2 head fennel and it's stalk, sliced
- 1 lemon, thinly slices
- 1 tablespoon olive oil
- Salt and pepper to taste
Prepare a baking sheet and parchment paper long enough to wrap the fillet.
On the parchment paper, place some fennel and layer the lemon slices on top of the fennel.
Rub the fish fillet with olive oil. Season with salt and pepper on both sides.
Place the fillet on top of the fennel and lemon. Take the remaining lemon slices and place on top of the fish. Add the remaining fennel and its herbs on top.
Cover the fish with the parchment paper and seal the edges all around.
Bake the fish in 350 F. oven for about 15-20 minutes.
Be careful when unwrapping as the steam is piping hot.