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Poached salmon with lemon and herbs
April 2, 2025
- 4 ASC labeled skinless salmon fillets
- Olive oil
- 2 lemons, sliced
- Few sprigs of fresh dill, chopped
- Few sprigs of fresh parsley, chopped
- 1 fennel bulb, thinly sliced
- 3 tbsp white wine
- Salt and pepper, to taste
Ingredients
Quick
Instructions / Directions
Serves: 4- Preheat oven to 350°F. Lightly brush a large sheet of foil or parchment with olive oil.
- Lay lemon slices on the parchment, place salmon fillets on top, then add more lemon slices, fennel, and dill. Drizzle with white wine and season with salt and pepper.
- Wrap it up: Place another sheet of parchment on top and fold the edges to seal, leaving a little space inside for steam to circulate.
- Place on a baking tray and bake for approx. 12 minutes. Then, let it rest in the foil for 5 minutes before opening.
- Serve & enjoy! Carefully transfer the salmon to a serving platter, sprinkle with fresh dill, and garnish with lemon slices. Pair it with your favorite spring sides – we love a crisp cucumber, radish & fennel salad, buttery potatoes and a creamy herby mayo!