Directions

1. Prep work - Preheat your oven to 450 degrees. Grab your celery stalks, slice the leaves into small pieces, and set aside. Next, find your fennel. Cut the top stalks off of the bulbs. Pick off the little fronds on top of the stalks and pile onto your celery. Save the stalks for another use (great in stocks!). Now grab your fennel bulbs. Peel off the outer layer of each. If you have one, get your mandolin (if not, work on those knife skills). Shave the fennel bulbs very thin and pile up with your celery and fronds. Next grab your onion, shave it up, and add it to the veg pile.
2. Salmon pouches - Next lay out two large pieces of parchment paper, each about 1 foot square. Divide your veg pile between the two pieces, making a bed for our salmon. Take your salmon fillets and remove the skin. Place each salmon fillet in the parchment, on top of the veg. Sprinkle the fillets with salt and add a sprinkle of white wine. Cut one of your lemons into thin slices and place on top of the salmon fillets. Now fold each parchment in half. Run your fingers around the three open sides, crimping and rolling the parchment layers together, forming a seal around the salmon. Place your salmon pouches on a baking sheet and place in the oven to cook for about 5 minutes.
3. Get going on grapes - Grab a large pan and place it over high heat. Drizzle olive oil into the pan. Pick the grapes and thyme leaves from their respective stems. Add the grapes to the hot pan. Season with salt and pepper and toss. When the grapes begin to blister, add the thyme leaves to the pan.