Salmon en Papillote with Fennel, Broccolini & Dill

Directions

1. 
   1.

   Preheat oven: Preheat your oven to 400°F. Cut 4 large sheets of parchment paper, each about 16 inches long — big enough to fold generously over each fillet. 

2. 
   2.

   Build your base: Divide the thinly sliced fennel and 6 broccolini, trimmed (about 1 small bunch or 6 oz) evenly among the 4 parchment sheets, arranging them in the center to create a bed for the fish. Season lightly with salt and pepper.

3. 
   3.

   Add the salmon: Place one Seatopia salmon fillet on top of each vegetable bed. Season each fillet generously with 1 teaspoons kosher salt and 0.5 teaspoons freshly ground black pepper. Sprinkle 2 tablespoons fresh dill, finely chopped evenly over each piece.

4. 
   4.

   Top and seal: Lay 2–3 lemon slices over each fillet and dot with 4 tablespoons unsalted butter (about 1 tablespoon per pouch). Fold the parchment over the fish and crimp the edges tightly to create a sealed half-moon pouch — no steam should escape.

5. 
   5.

   Bake: Place the pouches on a large rimmed baking sheet and bake for 12–15 minutes, depending on the thickness of your fillets. The parchment will puff up — that's the steam doing its thing.

6. 
   6.

   Serve: Carefully transfer each pouch to a plate — the steam inside is very hot. Cut or tear open at the table for a dramatic reveal. Top with fresh dill sprigs, for serving (optional) and an extra squeeze of lemon if desired.