Salmon with fennel

Serves 2 people


  • 2 x 170g pieces of salmon, skin removed
  • 1 small fennel bulb, thinly sliced
  • 1 small shallot, thinly sliced
  • 2 tsp capers
  • 4 lemon slices
  • ½ tsp grated lemon zest
  • Olive oil


  1. Heat the oven to 180C (200C non-fan). Lay out two 25cm sheets of baking parchment on a flat surface.
  2. Season the salmon fillets generously with sea salt and black pepper. Place one in the lower third of each parchment sheet.
  3. Divide the fennel, shallot, capers, lemon slices and lemon zest equally between the fillets.
  4. Drizzle a little olive oil (about ½ tbsp) over each .
  5. Fold the top half of the parchment paper over the fish to make a rectangle. Starting on one side, crimp the edges tightly together so no liquid can escape and the contents are completely enclosed. Repeat with the other two sides.
  6. Place the parcels on a baking sheet and bake for 12-15 minutes, depending on the thickness of the fillets.
  7. Transfer the parcels to individual plates. Carefully cut open the paper parcels (there is hot steam inside) and serve.