• 4 each 5 oz. salmon filets, boneless and skinless

  • 1 lb. red potatoes

  • 7 tablespoons olive oil

  • salt and freshly ground black pepper, to taste

  • 1 large fennel bulb

  • 6 tablespoons pitted and thinly sliced Nicoise olives

  • 4 tablespoons grated Parmesan

  • 1 lemon, zested and juiced

  • 1 oz. white wine vinegar

  • 1 egg, slightly beaten

Rinse salmon with cold water and pat dry with paper toweling. Wash and slice the potatoes very thin, using a mandolin if available. Heat a large skillet and add 2 tablespoons of the olive oil. When hot, add the potatoes and season lightly. Cook approximately 4 minutes, until the potatoes begin to brown slightly. Transfer to a platter and let cool.

Remove the tops of the fennel bulb, leaving only the round root end. Slice in half and remove the core. Julienne the fennel across the ribs. Place in a pot of cold water with a pinch of salt and bring to a boil. Blanch 2-3 minutes, until fennel is tender. Drain through a colander and lightly rinse with cold water to remove the excess heat. Allow to drain and cool.

Lay 4 sheets of parchment paper on a work surface. Fold each sheet in half and reopen them. Using 1 tablespoon of the olive oil, grease one half of each sheet, 2 inches from the edges. Top with equal amounts of red potatoes. Place 1 salmon filet on top of the potatoes and season with salt and pepper. Top the salmon with equal amounts of the julienned fennel, olives, Parmesan, and lemon zest. Mix the lemon juice and vinegar together and lightly sprinkle each salmon stack. Then drizzle 1 tablespoon olive oil per each stack. Brush the edges of the parchment with the beaten egg. Fold the top of the sheet over, then crimp the edges by folding over 2 times each side. Lay the packages on a sheet pan and place in the oven.

Bake 12-17 minutes until the paper is inflated and lightly browned. Remove and place on dinner plates. Tear the top of the package open and serve immediately. Serves 4