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

Image may contain Drink Alcohol Beverage Food Dish Meal and Beer

Recipe notes

Tuna Melt Nachos

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Popover-Topped Pot Pie

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Air-Fryer Sea Bass With Dilly Potato Chip Crust

Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.

Leeks With Sumac, Parm, and Pine Nuts

This side dish is flavorful enough to also serve as a main course.

Tater Tots Tossed in Date Butter

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Yogurt and Cucumber Soup

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

Steamed Fish With Potatoes and Anchovy Butter

Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.