Spring Parchment Baked Salmon With Fennel Yogurt Sauce

Name: Spring Parchment Baked Salmon With Fennel Yogurt Sauce
Ingredients: 6 Ounces wild skinless salmon filet; 2 Asparagus stalks; 1/2 Fennel bulb (reserve fronds for sauce); 1/2 Meyer lemon; thinly sliced and seeds removed; 1 Tablespoon Meyer lemon juice; 1/4 Cup shucked English peas; 2 Tablespoons olive oil; Pea sprouts for garnish; Salt and pepper to taste; 1/4 Cup Greek yogurt; 1 Tablespoon lemon juice; 2 Tablespoons fennel fronds; chopped; 1 Tablespoon tarragon; chopped; Salt and pepper to taste

By Tom Gore Vineyards

April 5, 2017

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Recipe notes

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