Salmon en Papillote with Fennel and Roasted Peppers Salmon en Papillote with Fennel and Roasted Peppers

Author: Canadian Living

Serve with: Scalloped potatoes. Fatty fish, such as salmon, are rich in omega-3 fatty acids, which are associated with lowering the risk of heart disease.

  • Portion size 4 servings


  • 1 small fennel bulb
  • 4 roasted red peppers
  • 4 pieces salmon fillets (1-1/2 lb/750 g)
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons olive oil
  • 2 tablespoons Pernod (optional)
  • 2 tablespoons licorice-flavour liqueur (optional)
  • 4 garlic cloves
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 lemons


Cut stalks off fennel. Halve fennel from top to root end; cut out core. Cut into thin slices. Place one-quarter of the slices on 1 side of each of four 18-inch (45 cm) long pieces of parchment paper or foil. Sprinkle with red peppers. Top with salmon.

In bowl, combine parsley, oil, Pernod (if using), garlic, lemon rind, salt and pepper; spoon over salmon. Fold paper over top. Fold open edges over in small pleats to seal and form semicircular package.

Bake on rimmed baking sheet in 425°F (220°C) oven for 15 to 20 minutes or until fennel is tender and fish flakes easily when tested. Serve with lemon wedges.

Nutritional facts <b>Per serving:</b> about

  • Sodium 414 mg
  • Protein 36 g
  • Calories 422.0
  • Total fat 26 g
  • Cholesterol 100 mg
  • Saturated fat 5 g
  • Total carbohydrate 12 g


  • Iron 10.0
  • Folate 31.0
  • Calcium 4.0
  • Vitamin A 44.0
  • Vitamin C 345.0
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Salmon en Papillote with Fennel and Roasted Peppers