Ingredients
FOR THE POUCH
6 Ounces wild skinless salmon filet
2 Asparagus stalks
1/2 Fennel bulb (reserve fronds for sauce)
1/2 Meyer lemon; thinly sliced and seeds removed
1 Tablespoon Meyer lemon juice
1/4 Cup shucked English peas
2 Tablespoons olive oil
Pea sprouts for garnish
Salt and pepper to taste
FOR THE SAUCE
1/4 Cup Greek yogurt
1 Tablespoon lemon juice
2 Tablespoons fennel fronds; chopped
1 Tablespoon tarragon; chopped
Salt and pepper to taste
Preparation
Step 1
- Preheat oven to 350 F. Fold a large piece of parchment paper diagonally in half to crease it; open, and lay it flat.
Step 2
- Using a mandolin, thinly shave shallots, asparagus, green garlic, and fennel. Slice lemon. Shuck English peas. Combine all the vegetables together and lightly toss in olive oil, salt, and pepper.
Step 3
- 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.
Step 4
- 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.
Step 5
- While the packet is cooking, combine Greek yogurt, lemon juice, fennel fronds, salt and pepper.
Step 6
- Remove pouch from oven, open carefully, finish with fresh pea sprouts and serve with yogurt sauce.
