Ring in spring with this easy, healthful fish recipe cooked in a parchment pouch, courtesy of Tom Gore Vineyards. We like to pair it with buttery Tom Gore Vineyards Chardonnay. Note: The recipe below is for a single serving; it’s easy to scale up for company or the family. (Want a list of where-to-buy eco-friendly wines in retail stores, and where to find them in Houston restaurants? Click here.)

Spring Parchment-Baked Salmon with Fennel Yogurt Sauce

half a shallot, peeled
2 asparagus stalks
2 cloves green garlic, peeled
1/2 fennel bulb (reserve fronds for sauce)
1/2 Meyer lemon, thinly sliced and seeds removed
1/4 cup shucked English peas
2 Tbsp. olive oil
salt and pepper to taste
6 ounces wild skinless salmon filet
1 Tbsp. Meyer lemon juice

1/4 cup Greek yogurt
1 Tbsp. lemon juice
2 Tbsp. fennel fronds, chopped
1 Tbsp. tarragon, chopped
salt and pepper to taste

METHOD: Preheat the oven to 350°F. Fold a large piece of parchment paper diagonally in half to crease it; open, and lay it flat. Set aside.

Using a mandolin, thinly shave shallots, asparagus, green garlic and fennel and add to a medium bowl. Add lemon slices and English peas. Combine and lightly toss in 1 Tbsp. olive oil, salt and pepper.

On one side of the parchment fold, place the vegetables. Place salmon on top; drizzle with lemon juice and 1 Tbsp. olive oil, and season with salt and pepper. To close, fold parchment over salmon. Fold edges over and crease in order to create a sealed half-moon-shaped pouch. Place on a rimmed baking sheet and bake until salmon is opaque, 9 to 12 minutes.

In a medium bowl, combine Greek yogurt, lemon juice, fennel fronds, tarragon, salt and pepper. Chill until ready to use. Remove the pouch from the oven. Open it carefully and let it cool for one minute. Serve with the yogurt sauce. Yield: 1 serving