Ingredients

FOR THE POUCH

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

　　

FOR THE SAUCE

1/4 Cup Greek yogurt

　　1 Tablespoon lemon juice

　　2 Tablespoons fennel fronds; chopped

　　1 Tablespoon tarragon; chopped

　　Salt and pepper to taste

　　

Step 1

Preheat oven to 350 F. Fold a large piece of parchment paper diagonally in half to crease it; open, and lay it flat.

Step 2

Using a mandolin, thinly shave shallots, asparagus, green garlic, and fennel. Slice lemon. Shuck English peas. Combine all the vegetables together and lightly toss in olive oil, salt, and pepper.

Step 3

On one side of the fold, place the vegetables. Place salmon on top; drizzle with lemon juice and olive oil, and season with salt and pepper.

Step 4

To close, fold parchment over salmon; fold edges over andcrease, in order to create a sealed half-moon-shaped pouch. Place on a rimmed baking sheet; bake until salmon is opaque, 9-12 minutes.

Step 5

While the packet is cooking, combine Greek yogurt, lemon juice, fennel fronds, salt and pepper.

Step 6

Remove pouch from oven, open carefully, finish with fresh pea sprouts and serve with yogurt sauce.