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Preheat oven to 350 degrees.
Lay a square of parchment paper on a flat surface. Fold in half to create a crease and two 9x12-inch sides; then open.
Place sliced fennel in a mound below crease of parchment paper; sprinkle with sea salt and top with spinach. Place salmon on top of spinach, skin side down. Add a squeeze of lemon and drizzle with olive oil. Sprinkle generously with sea salt and pepper and top with a couple fennel fronds.
Seal parchment packs by enclosing the contents. Fold parchment tightly along the outside edges, curving around the fish and sealing it inside.
Place on a roasting pan or baking sheet. Bake for 20 minutes until fish is cooked through and completely opaque. Remove from parchment paper and serve.