- 1 fennel bulb, very thinly sliced (reserve fennel fronds) (see note)
- Salt and pepper, to taste
- 2 lemons, thinly sliced
- 4 center-cut salmon filets, skinned
- 4 teaspoons unsalted butter, divided
- 1 cup pitted Kalamata olives
- 2 cups cherry tomatoes
- 4 cloves garlic, thinly sliced
- 8 teaspoons red wine or dry sherry
Preheat oven to 450° F.
Cut out 4 (15-inch) squares of parchment paper. Fold in half and draw a large half heart, starting at the folded side. Cut out heart, and open up.
Place 1/4 of the sliced fennel on one side of the heart; sprinkle with a bit of salt and pepper. Top with 3 lemon slices.
Place salmon on top of lemon and fennel; season with salt and pepper. Place 2 more lemon slices on top of salmon and top with 1 teaspoon butter. Sprinkle Kalamata olives and cherry tomatoes on top of or next to salmon filets. Add 1 clove garlic to each packet. Pour 2teaspoons red wine or dry sherry over salmon.
Fold the other half of the heart over fish. Starting from the pointy end, start folding the ends in, overlapping as you go, to create an airtight package. Twist the ends if necessary to keep steam from escaping. Repeat with remaining hearts.
Place parchment packages on a large baking sheet (you may need two), and bake for 10 minutes.
Using a knife, cut up the middle of the parchment and let the steam escape. Sprinkle with a little bit of fennel fronds. Transfer to a plate and eat straight from the parchment.
Note: A mandolin is quick and simple way to get thin, even slices fennel for this recipe.