• Salmon Filet, patted dry
• 1 Fennel Bulb, sliced paper thin
• Several Sprigs of Fennel Fronds
• 5 oz Baby Spinach
• Lemon
• Olive Oil
• 12x18-inch pieces of parchment paper
• Sea Salt and Freshly Cracked Black Pepper

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.