Salmon with Fennel and Lemon

	1. Preheat the oven to 230 degrees. Cut parchment paper into 4 large sheets measuring 20 by 25 cm. Fold each sheet in half and trim the edges into a semicircle, then unfold. Place the opened paper on a baking sheet. Slice the fennel into half-rings, leaving the green part intact. Arrange it in the center of the paper. Wash the lemon thoroughly, cut into rings, and remove the seeds. Place 3 lemon rings on top of the fennel to create a base for the salmon.
	2. Place a portion of salmon, skin-side down, on each “bed” of fennel and lemon. Season with salt and pepper to taste.
	3. Top the salmon with two more lemon slices.
	4. Add a few olives and pre-washed cherry tomatoes to each portion. Place a small piece of butter on the lemon next to the salmon. Drizzle everything with sherry or dry white wine - about 2 teaspoons per serving.
	5. Tightly wrap and seal the edges of the paper. Close the semicircular packet and fold the edges inward, forming something like a turnover. Bake for 10 minutes in the preheated oven. When you remove the packets, gently pierce them with a knife to release steam. Be careful!
	6. Unwrap the parchment and transfer your dinner right on the paper to a serving plate, sprinkle with chopped green fennel tops, and serve. Enjoy your meal!