This is one of those recipes that is deceptively easy to make but is very impressive when baked and then served in parchment paper. It can even be assembled ahead and baked when you are ready to serve it. The salmon stays wonderfully moist. The flavor combination with the fennel and orange makes it super tasty. Thank you to my friend Sherri Stafford for sharing this recipe idea with me.

24 ounces skinless salmon fillet seasoned salt and pepper to taste, divided 1/2 tablespoon canola oil 2 large fennels, cut white portion of bulb into 1/4 inch slices 1 large sweet onion, cut into 1/4 inch slices 4 sprigs fresh thyme 1 medium orange, thinly sliced

Cut salmon into 4 equal sized pieces. Sprinkle both sides of each piece with seasoned salt and pepper. Set aside. In a medium skillet, heat oil. Add sliced fennel bulb and onions. Cook until onions are translucent and fennel is tender-crisp. Add seasoned salt and pepper to taste. Remove from stove.

To assemble the salmon, place a piece of parchment paper (approximately 10 x 14 inches) on the counter. Place a piece of salmon in the middle of the paper. Spoon 1/4 of the fennel and onion mixture on top. Add a sprig of thyme, a sprig of the green top of the fennel, and a slice of orange. Wrap salmon up in the parchment paper. Place on a baking pan. Repeat with the other 3 pieces of salmon.

This can be prepared ahead and refrigerated until ready to bake.

When ready to serve, preheat oven to 500 degrees. Place baking pan of salmon in oven and bake for 15 minutes or until salmon is cooked to desired doneness.

Note: Some people like salmon completely done and others like it partially rare. For a salmon piece that is about 1 1/2 inches thick, it will be completely cooked in about 15 minutes.

Serves 4

Nutritional Information per serving:

Calories: 255 Fat, gm.: 8 Protein, gm.: 35 Carbs, gm.: 11 Cholesterol, mg.: 90 Fiber, gm.: 1.5