In order to bring you the best organic produce, some ingredients may differ from those depicted.
Roasted salmon and fennel en papillote with lemon-dill dressing
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 580 Calories/Serving
By baking fish in parchment paper, we trap in the moisture and seal in all those wonderful juices. Here, the fennel and lemon rounds infuse the salmon with bright flavor, while the lemon-dill dressing adds another layer of deliciousness.
In your bag
- 1 organic fennel bulb
- 1 organic lemon
- Fish options:
- 2 sustainably raised Faroe Islands skinless salmon fillets - tail-cut (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each)
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 sheets parchment paper
- 1 organic zucchini or yellow squash
- 4 or 5 sprigs organic fresh dill
- Sunbasket chermoula (extra virgin olive oil - parsley - lime juice - cilantro - coriander - cumin - kosher salt)
Calories 580, Total Fat 48g (62% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 250mg (11% DV), Total Carb. 15g (5% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the fennel, lemon, and fish
Heat the oven to 375°F.
- Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise.
- Cut half the lemon into thin rounds; juice the remaining half. [Cut 1 lemon into thin rounds; juice the remaining lemon.] Set aside the juice for the dressing.
- Pat the fish dry with a paper towel; season generously with salt and pepper.
Assemble the parchment packets
Lay the parchment paper sheets side by side. Divide the fennel and half the lemon rounds between the 2 sheets; season lightly with salt and pepper. Top with the fish and remaining lemon rounds; drizzle each with 1 to 2 teaspoons oil.
Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.
Bake the packets
Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the fish is tender when pierced with a skewer or sharp knife, 18 to 20 minutes. Meanwhile, prepare the zucchini and dressing.
Prep and cook the zucchini
- Cut the zucchini on the diagonal into ¼-inch-thick slices.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, arrange the zucchini in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and starting to soften, 4 to 6 minutes. Transfer to a plate. Add more oil between batches if needed. While the zucchini is cooking, prepare the lemon-dill dressing.
Make the lemon-dill dressing
- Coarsely chop the dill.
In a small bowl, stir together the lemon juice, dill, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.
Open the fish packets, being careful of any venting steam, and transfer to individual plates. Drizzle the fish with the lemon-dill dressing. Arrange the zucchini alongside, top with as much chermoula as you like, and serve any remaining chermoula on the side.
- Juice the lemon.
- Divide the fennel and lemon between the parchment.
- Time the cooking.
- Stir the lemon-dill dressing.
- Drizzle the fish with the dressing.