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Salmon en Papillote with Fennel and Tomato

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

1 serving · 8 ingredients · 4 steps

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Salmon en Papillote with Fennel and Tomato, plated and ready to serve. — The finished recipe. Salmon en Papillote with Fennel and Tomato

Ingredients 1 to 6 for salmon en papillote with fennel and tomato arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for salmon en papillote with fennel and tomato arranged separately on a dark worktop. — Ingredients 7 to 8. A few fronds Fresh dill. To taste Salt

Salmon en Papillote with Fennel and Tomato, preparation step 1: Heat the oven to 200°C. Tear off a sheet of baking paper about twice the length of the fillet. — Step 1. Heat the oven to 200°C. Tear off a sheet of baking paper about twice the length of the fillet.

Salmon en Papillote with Fennel and Tomato, preparation step 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. — Step 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.

Salmon en Papillote with Fennel and Tomato, preparation step 3: Fold the paper over and crimp the edges tightly so nothing escapes. Put the parcel on a tray. — Step 3. Fold the paper over and crimp the edges tightly so nothing escapes. Put the parcel on a tray.

The finished salmon en papillote with fennel and tomato. — Step 4. Bake for eighteen minutes. Open the parcel at the table; the fish should flake and the fennel should be soft.

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