Salmon with fennel and leeks in parchment

Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Delicious salmon cooked en papillote (in parchment paper) is super easy and reduces the amount of oil added as the natural juices steam the ingredients during cooking. It’s also beautiful to serve right on the parchment.

Ingredients

1 leek, white and light green parts only, sliced

1 small bulb fennel, sliced

1 tablespoon extra-virgin olive oil

4 (6-8 ounce) salmon fillets

1/2 lemon, thinly sliced

Sea salt and freshly ground pepper, to season

Preparation

Preheat oven to 375°.

Using large sheet foil lined with parchment paper, divide equal parts leeks and fennel onto parchment. Drizzle with olive oil. Season with salt and pepper, top with lemon and salmon, season again with salt and pepper. Fold parchment over ingredients once, then fold again to seal. Tightly fold the foil across the top of the parchment package and seal both ends to prevent steam from escaping. Place onto baking sheet and cook for 20-25 minutes. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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