Salmon en Papillote with Fennel Fronds, Lemon and Terpenes

6 4-ounce wild-caught salmon filets, skin intact

Infused olive oil* 6 organic garlic cloves, smashed

4 large lemons, sliced

Bunch of fennel fronds, separated into small pieces

Sprigs of parsley, as needed French sea salt, as needed

Fresh cracked black pepper, as needed

12 drops Lemon OG Kush terpenes

Preheat oven to 400 F. Cut parchment into squares to fit each filet, leaving 5 inches all around. Place each filet on parchment, drizzle with 1 tablespoon oil, a smashed garlic clove, lemon slice, fennel fronds, parsley, a hearty pinch of salt, pepper and two drops of terpenes.

Fold the parchment into a pouch. Place on a sheet pan and bake for 8 to 10 minutes. Makes 6 servings.

*The olive oil was infused with an Appalachia RSO concentrate from Rise Dispensary in Maryland.



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