Salmon with fennel baked in parchment

Ingredients

• 0.5 cans of pitted olives
• 800 g salmon fillet
• 3 medium carrots
• salt
• 1 small fennel
• juice and zest of 0.5 lemon
• garlic - 3 cloves
• 4 tsp butter
• 5-6 small new potatoes with skins
• 4 tsp fresh thyme leaves
• 3 art. l. unrefined olive oil

Cooking

Step 1

Cut the salmon fillet into 4 equal pieces, salt and pepper. Cut the fennel lengthwise into very thin slices (remove the stems), carrots and potatoes into thick slices. Blanch vegetables individually in boiling salted water for 2 minutes. Dry on a paper towel. Peel the garlic, chop. Mix in a bowl with olive oil, add potatoes and shake. In another bowl, mix carrots, fennel, lemon zest, olives, season with salt and pepper. Take 4 sheets of parchment measuring 30 x 40 cm, put potatoes in the center of each, salmon on it, vegetables on top. Sprinkle with lemon juice, put 1 tsp. butter and tightly wrap the parchment along the long side so that you get a "candy". Twist the ends. Bake fish on a hot baking sheet in an oven heated to 200ºС for 15 minutes. Serve immediately.