Salmon gently steamed in a paper bag is complemented perfectly with roasted fennel for a warm weeknight salad bowl. Flavoured with a luscious garlic butter and lifted with fresh lemon, just 30 minutes of effort delivers an impressive meal.
Preheat oven to 200°C fan-forced. Line a baking tray with baking paper. Slice fennel bulb into 8 wedges and arrange on baking tray. Drizzle with 20ml (1 tablespoon) oil. Finely grate zest of ½ the lemon and sprinkle over fennel with salt. Roast for 10 minutes.
Crush garlic and zest remaining lemon. Place garlic and zest in a bowl with butter and wholegrain mustard and mix until well combined. Season with salt and pepper and set aside. Juice ½ the lemon. Reserve remaining lemon to serve.
Cut 2 x 30cm squares of baking paper. Top each square with a salmon fillet. Sprinkle salmon with salt and spread with garlic butter. Drizzle each salmon parcel with 1 teaspoon lemon juice.
Bring 2 opposite edges of each parcel to the centre and fold over twice to create a seal. Roll up ends to enclose. Add to the tray with fennel and return fennel and salmon parcels to oven. Bake for 10 minutes or until fish is just cooked through and fennel is golden on the edges.
Cut lettuce into wedges, thinly slice eschalot and place in a large bowl. Place red wine vinegar, remaining lemon juice, and remaining olive oil in a bowl and stir to combine. Season with salt and pepper. Add dressing to salad and toss to coat.
Remove salmon from oven and gently flake into large pieces. Divide salad between plates and top with roasted fennel and salmon. Spoon over butter sauce from parcels to serve.