Salmon en Papillote with Fennel and Tomato

Make salmon en papillote with fennel and tomato, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
120 g Fennel bulb (Sliced as thinly as you can manage, or it stays crunchy while the fish is done.)
100 g Cherry tomatoes
30 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.)
4 g Olive oil
A squeeze Lemon juice
A few fronds Fresh dill
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Tear off a sheet of baking paper about twice the length of the fillet.
2. Lay the fennel in the middle of the paper, set the salmon on top and scatter the halved tomatoes around it. Season, add the wine, oil, lemon and dill.
3. Fold the paper over and crimp the edges tightly so nothing escapes. Put the parcel on a tray.
4. Bake for eighteen minutes. Open the parcel at the table; the fish should flake and the fennel should be soft.

Contains fish and sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/salmon-papillote-fennel-tomato

AI-generated images illustrating the recipe.

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