This dish is packed with savory goodness and cooked in a pouch.  It is full proof for perfectly cooked salmon, and it is really clean with a just few ingredients.    You cannot go wrong with lemon, fennel, capers and salmon.  This is so flavorful but simple and clean.  Salmon season is approaching and cooking it in parchment paper with a these ingredients, turns the ordinary into light deliciousness  that leaves you satisfied.  For those of you that cook a lot of salmon and are looking for a clean step up from the ordinary -try this!   

INGREDIENTS

2- 6-8 ounce pieces of salmon

Flaky sea salt and cracked pepper

1 small fennel bulb, thinly sliced

4 lemon slices

2 teaspoons capers

1/2 teaspoon grated lemon zest

1 Tbs olive oil

Aleppo pepper (used in Mediterranean and Middle Eastern cooking) Optional

DIRECTIONS

Preheat oven to 400 degrees

Lay out two 9 x 11 inch parchment papers on a flat surface.  Season salmon with salt and black pepper and place one on the the lower third of one of the sheets of parchment.  Divided the fennel, lemon zest and capers evenly between fillets.

Drizzle 1/2 the olive oil over each and sprinkle with Aleppo pepper if desired.  Starting on one side, crimp edges together tightly so no liquid can escape and the contents are completely enclosed.  Repeat on all sides.  Place on a baking sheet and bake for 12 to 15 minutes depending on the thickness of the fillets.

NUTRITIONAL CONTENT (per 6 oz salmon and 1/2 the other ingredients) : calories 336.73; fat 17.61 g; carbohydrates 7.78 g; protein 36.78 g