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1
Special equipment: a mandoline or other manual slicer, 4 pieces parchment paper, kitchen string Preheat oven to 400 degrees F.
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2
Halve fennel bulb lengthwise.
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3
Remove most of core, leaving enough intact to keep layers together when sliced.
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4
Using manual slicer, cut fennel bulb (lengthwise), carrots (diagonally), and potatoes into 1/8-inch-thick slices, keeping vegetables separate.
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5
Blanch vegetables, separately, in salted boiling water: fennel 2 minutes, carrots 1 minute, potatoes 2 minutes.
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6
Transfer fennel and carrots with a slotted spoon to a bowl of ice water then drain well.
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7
Drain potatoes.
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8
Toss fennel and carrots with olives, zest, thyme, half of garlic, 2 tablespoons olive oil, and salt and pepper, to taste.
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9
Toss potatoes with remaining oil and garlic and salt and pepper, to taste.
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10
Fold the parchment paper in half along the longest side.
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11
Divide potato mixture among centers of parchment squares.
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12
Season salmon with salt and pepper and place on top of potatoes, then top salmon the fennel mixture.
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13
Add a pat of butter to the package and a squeeze of lemon juice.
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14
Fold the parchment paper up over fennel mixture and crimp the edges.
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15
Place packages directly on hot baking sheet in oven and cook 20 minutes.
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16
Serve immediately.
