Serves 6

2 lbs. salmon fillet
fine sea salt
black pepper
parchment paper, big enough to hold the salmon fillet (about 18”x30”)
4 Tbs. unsalted butter
30 sprigs Italian parsley
1 cup white wine
2 Tbs. chopped Italian parsley
Sprinkle salmon on both sides with the salt and pepper.
Put the parchment paper on a baking sheet. Place the butter on the parchment paper, and place half of the parsley sprigs on top. Place salmon on the herbs. Sprinkle the wine over fish, and top with remaining parsley sprigs. Close parchment paper to make a package, closing the ends tightly.
Bake the fish in a preheated 450-degree oven for 10 minutes. Remove from oven and let the fish sit in the sealed parchment for 5 minutes. Open the package, remove the cooked parsley, and sprinkle with the chopped parsley. Serve warm.
(Rebecca Ets-Hokin)