Salmon Baked in Parchment with Fennel and Orange

What Happens Inside the Parcel

Salmon, fennel and orange come together in a bright main course with distinct yet well-matched flavors. Fennel turns tender and milder as it cooks; orange adds fragrant citrus notes and a little bitterness from the peel. Briny olives make the dish more savory. Choose a juicy, firm orange and olives you enjoy eating on their own, such as green or black ones. The olives are already salty, so keep that in mind when seasoning the fish.

Parchment paper works like a little oven chamber here. The fish and vegetables cook in their own moisture, along with the orange juice and olive oil. This generally keeps the salmon juicy and gives the fennel time to soften without needing to cook it in a pan first. Slice the fennel thinly and to a roughly even thickness; thick pieces are more likely to stay firm by the time the fish is cooked. Fold the edges tightly closed, but leave some room above the ingredients so steam can circulate. Open the parcel carefully after baking: the steam is hot.

Oranges are available in the Netherlands all year, but there are often many varieties at their best in winter. Fennel is generally more widely available in the warmer months, though it can also be found in shops outside that season. You can replace the orange with a mandarin; use a few extra segments if the fruit is small. No fennel? Thin strips of leek also cook well in the parcel, but have a milder, less anise-like flavor. Don’t replace the salmon with a much thinner fish fillet without shortening the oven time.

Serve the parcels straight away so everyone can spoon the fragrant juices over the fish and fennel. A piece of crusty bread is perfect for soaking up the juices; boiled potatoes also go well and make it a complete meal. Leftovers can be covered and refrigerated within two hours, then eaten within two days. Reheat them until piping hot, preferably in a covered oven dish at a low temperature; salmon can become a little drier when reheated.