Farmhouse Kitchen
This is really more of a guide than an actual recipe. It is a great way to use the Fennel Fronds which are typically discarded. Lemon Verbena is delicious in all sorts of dishes, but the flavor is quite strong, so use only small amounts.
4 - 6oz Salmon Filets
Olive Oil
Fennel Fronds
2 stems of Lemon Verbena, each cut into two
Salt and Freshly Ground Pepper
Preheat oven to 350F. You can do this in parchment or foil as individual servings, or in a shallow baking dish covered with foil. Generously brush the parchment, foil or baking sheet with olive oil, place the salmon fillets skin side down. Sprinkle with salt and pepper, top with 1/2 sprig of lemon verbena each and fennel fronds.