Salmon Baked ‘En Papillote’

How to Make It

1. Preheat the oven to 375F. Season the fish filets generously with salt and pepper. Mix together the pressed garlic cloves and 3 tbsp olive oil, set aside.
2. On half of each piece of rectangular parchment paper, start by layering 3 lemon slices followed by 5 asparagus spears and 3-6 pieces of bell pepper. Drizzle half of the olive oil-garlic mixture on the vegetables and add a big pinch of salt and pepper, dividing between the two parchment packets. Place the seasoned salmon filet on top and the halved tomatoes and top with the rest of the olive oil-garlic mixture, dividing evenly between the two salmon filets.
3. Close the parchment package by folding the top half over the prepared salmon and then roll the parchment paper edges towards the salmon, tighten and roll until the package is sealed. Place the parchment paper pouch on a large baking sheet and repeat with the remaining salmon until you have 2 parchment paper packages of salmon.
4. Bake for 15 minutes and let sit for a few minutes before serving. While the packets sit, make the dandelion greens by whisking together the olive oil, lemon juice, mustard and big pinches of salt and pepper; drizzle over the greens and toss; then, set the greens on each plate. Serve the salmon and vegetables by opening each packet carefully and moving on to the dandelion greens. Top the salmon filets with fresh dill and enjoy.