Parchment Paper Salmon (Salmon en Papillote)

Ingredients

For 4 servings

• •3 medium lemons
• •2 small fennel bulbs (about 1 lb. total), trimmed, very thinly sliced
• •1 lb asparagus, trimmed
• •4 6–8-oz. skinless salmon fillets
• •0.25 tasse plus 1 Tbsp. extra-virgin olive oil, plus more for drizzling
• •Kosher salt, freshly ground pepper
• •2 garlic cloves, finely grated
• •1 c. à soupe Dijon mustard
• •2 c. à café honey
• •2 c. à soupe finely chopped dill; plus torn sprigs for serving (optional)

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.