This delicious method of one-dish cooking allows all the flavors to marry as the dish cooks and prevents it from drying out. To save time, try using a half-gallon Stasher Bag. 

Preparation

In a large bowl or baking dish, combine 4 cups of water and the salt, then stir to dissolve. Add the salmon and refrigerate for 30 minutes.

Heat oven to 375°F. Cut a 12-inch square piece of parchment. Fold parchment paper in half, draw a half heart shape as large as the paper will allow, and cut out the heart.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the fennel slabs until browned on both sides, 2–3 minutes per side. Transfer to a plate.

Remove the salmon from the brine and pat dry. 

Lay the open parchment on a work surface. On one half of the heart, pile the fennel, mushrooms, yam, artichoke hearts, tarragon, and Buddha's hand citron, then season with salt and pepper. Top with the fish, skin-side down, then drizzle with remaining olive oil. Fold the other half of the parchment over and, starting at the top, fold the parchment in ½-inch folds, each fold overlapping the next to create a tight seal that won't allow the steam to escape. Continue all the way around and fold or twist the bottom tip tightly.

Alternatively, place all ingredients into a half-gallon Stasher Bag, gently press out any excess air, and seal.

Gently transfer pouch or bag to a large, rimmed baking sheet and bake for about 15 minutes. 

Remove from the oven and carefully open the parchment in one corner. Check the fish by inserting a knife into the center and checking if it is done to your liking. If you'd like to cook it more, reseal and put it back in the oven for another 3–5 minutes. Otherwise, open the parchment, season with salt and pepper, and serve.