Salmon With Fennel Baked In Parchment

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Ingredients

1 fennel bulb, sliced paper thin (a mandoline helps for this)
4 6-ounce portions of fresh salmon fillets (skinless is best)
kosher salt
freshly ground black pepper
lemon juice (to taste)
12 very thin slices of whole lemon (from 1 to 2 lemons)
several sprigs of fresh fennel fronds
2 tbsp butter
4 12x18-inch pieces of parchment paper (can sub aluminum foil if you don't have parchment paper)