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Learn how to steam-cook salmon the easy, old-fashioned way, en papillote (paper).
Chef Tip: A drizzle of olive oil before sealing not only enhances the taste but also ensures a moist and delicious dish.
1, 8-oz filet salmon
1 lemon, sliced
1 head fennel, or any other vegetable of your choice, sliced
1 vine cherry tomatoes
Salt and pepper
Preheat the oven to 400°F. Lay a large piece of parchment on your work surface. Lay down lemon slices and top with fennel. Season with salt and pepper.
Lay down salmon slices and season with salt and pepper. Squeeze the 2 ends of the lemon over the salmon. Top with cherry tomatoes, and a generous drizzle of olive oil.
Fold parchment over the salmon and fold to seal the edges. Transfer to a sheet pan and bake for 10-15 minutes. Serve.
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