Parchment Paper Salmon Salmon en Papillote
Ingredients
- 3 medium lemons
- 2 small fennel bulbs (about 1 lb. total), trimmed, very thinly sliced
- 1 lb. asparagus, trimmed
- 4 6–8-oz. skinless salmon fillets
- ¼ cup plus 1 Tbsp. extra-virgin olive oil, plus more for drizzling
- Kosher salt, freshly ground pepper
- 2 garlic cloves, finely grated
- 1 Tbsp. Dijon mustard
- 2 tsp. honey
- 2 Tbsp. finely chopped dill; plus torn sprigs for serving (optional)
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