Name: Salmon Papillotes with Fennel, Potatoes, and Olives
Cook time: 1 hr
Total time: 1 1/4 hr
Yield: Makes 4 servings
Ingredients: 1 small fennel bulb, stalks discarded; 3 medium carrots (1/2 lb); 1/2 lb small red potatoes; 1/2 cup Kalamata olives, slivered; 2 teaspoons finely grated fresh lemon zest; 4 teaspoons fresh thyme leaves; 2 large garlic cloves, minced; 3 tablespoons extra-virgin olive oil; 1 (1 1/2-lb) piece center-cut salmon fillet, skinned and fish cut into 4 square pieces; a mandoline or other manual slicer, 4 (15-inch) squares parchment paper kitchen string

It appears on your plate wrapped up like a present. But there's more to this dish than pretty presentation. When you bake salmon, potatoes, and fresh herb-sprinkled vegetables in parchment paper, something magical happens. Nestled in the package, the ingredients cook in their own juices. And when you snip the papillote open, dinner reveals itself in a cloud of aromatic steam.

Active time: 1 hr Start to finish: 1 1/4 hr

Cooks' notes:

•If your parchment paper is less than 15 inches wide, crisscross 8 (15-inch-long) sheets to approximate 4 (15-inch) squares.

•Foil can be substituted for parchment. Crimp edges tightly to close; do not tie.

Recipe notes

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