Ingredients
4 tablespoons dry white wine
Kosher salt and freshly ground black pepper
1 lemon, thinly sliced
2 pieces parchment paper, 16 by 24 inches
2 tablespoons extra virgin olive oil (EVOO)
2 shallots, thinly sliced
2 leeks, thinly sliced
1 tomato, thinly sliced
2 tablespoons fresh thyme
2 salmon filets, 6-7 ounces each, with skin on
4 sprigs thyme
4 sprigs tarragon
4 sprigs oregano

Preheat the oven to 400 degrees F with a sheet pan inside, upside-down.

In a medium sauté pan over low heat add EVOO, shallots, leeks, salt and pepper, and toss. Sauté for 5 minutes until lightly colored, add thyme, and when it pops, pull it off the heat.

Fold the parchment paper pieces in half and cut into half-heart-shaped pieces. Place mixture of shallot, leek and fresh thyme centered on one half of the crease side of the paper. Season salmon with salt and pepper, then place on top of leek mixture. Layer lemon and tomato slices on top of salmon and top with sprigs of tarragon and oregano. Close the parchment paper over the salmon and make tight, small, triangular folds along the edge of the paper in an overlapping pattern, starting at the top (rounded) end of the paper and finishing at the tip pressing down after each fold. Prior to the last fold, pour in 2 tablespoons wine and finish the last fold by folding under the package. Bake on the hot sheet pan for 6-7 minutes depending upon fish thickness. The paper will puff up during baking. Tear open at table.

Fennel & Avocado Salad
3 tablespoons extra virgin olive oil (EVOO)
1 fennel bulb, thinly sliced
1 apple, thinly sliced
1 large ripe avocado, seeded and diced
2 cups baby spinach
1 tablespoon plus a splash sherry vinegar
1/4 teaspoon kosher salt
2 shallots, thinly sliced
1/4 cup crushed toasted pecans
1/2 cup cherry/teardrop tomatoes, halved
A few long slices Parmigiano-Reggiano

In a large bowl, combine sherry vinegar with salt and pepper and emulsify by whisking in 2 tablespoons EVOO until it thickens. Cut fennel in half and then lengthwise into thin slices. Add fennel, shallots, tomatoes, avocado, apple, and pecans. Season and toss. Add some spinach. Serve on a plate with a drizzle of EVOO and cheese slices.