Parchment Paper Salmon (Salmon en Papillote)

Method

1. 1

   Place a rack in middle of oven and preheat to 350°. Finely grate zest from 1 medium lemon into a small bowl. Slice lemon in half; squeeze juice into bowl. Slice another 1 medium lemon in half and squeeze juice into same bowl. Set aside; discard spent lemons. Thickly slice remaining 1 medium lemon; remove seeds and discard.

2. 2

   Lay out 4 large sheets of parchment paper on a surface. Evenly divide lemon slices, 2 small fennel bulbs (about 1 lb. total), trimmed, very thinly sliced, 1 lb. asparagus, trimmed, and four 6–8-oz. skinless salmon fillets among parchment. Drizzle each with extra-virgin olive oil and season generously with kosher salt and freshly ground pepper. Place another sheet of parchment on top of each, then fold edges together to form a packet (they don’t need to be airtight, just closed up enough to trap steam). Transfer packets to a large rimmed baking sheet (snuggle together if needed) and bake 30 minutes. (If salmon flesh flakes easily with a fork, they’re done.)

3. 3

   Meanwhile, add 2 garlic cloves, finely grated, 1 Tbsp. Dijon mustard, 2 tsp. honey, ¼ cup plus 1 Tbsp. extra-virgin olive oil, and 2 Tbsp. finely chopped dill to reserved lemon juice mixture and vigorously whisk until vinaigrette is emulsified and thick; season with salt and pepper.

4. 4

   Remove top sheets of parchment from packets and transfer salmon and vegetables to plates. Drizzle vinaigrette over and top with torn dill sprigs if desired.

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