Salmon with fennel and leeks

Delicious salmon cooked in parchment paper is super easy and reduces the amount of oil added as the natural juices steam the ingredients during cooking.
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Salmon with fennel and leeks
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4Servings


  • 1 leek, white and light green parts only, sliced
  • 1 small bulb fennel, sliced
  • 1 tablespoon extra-virgin olive oil
  • 4 (6-8 ounce) salmon fillets

  • 1/2 lemon, thinly sliced
  • Coarse salt and freshly ground pepper, to season


Preheat oven to 375°.

Using large sheet foil lined with parchment paper, divide equal parts leeks and fennel onto parchment. Drizzle with olive oil. Season with salt and pepper, top with lemon and salmon, season again with salt and pepper. Fold parchment over ingredients once, then fold again to seal. Tightly fold the foil across the top of the parchment package and seal both ends to prevent steam from escaping. Place onto baking sheet and cook for 20-25 minutes.