2 lbs Salmon Filet (skin off) cut into 4 equal pieces
1 head Fennel (sliced thin)
1 medium Sweet Onion (sliced thin)
2 cups Grape Tomatoes (halved)
1 cup White Beans (cooked)
Lemon Vinaigrette (see below)
Lay 4 sheets of parchment out on a flat surface.
Divide fennel, onions and white beans out evenly between sheets. Drizzle with Lemon vinaigrette.
Add 2 sliced tomatoes per sheet and then top with Salmon filet.
Season with Salt & Pepper and drizzle with Lemon Vinaigrette.
Starting at far corner begin to fold the parchment around the salmon and veggies. Ensure that all folds are tight and twist at end to seal.
Roast package at 450 in oven for 17 minutes. Cut top open with scissors and drizzle with Lemon Vinaigrette.
1 cup Fresh Lemon Juice
1/2 cup Rice Wine Vinegar
2 cup Extra Virgin Olive Oil
1 Tbsp Dijon Mustard
Salt & Pepper to taste
Blend all ingredients.