Salmon en Papillote with Fennel and Tarragon

4 servings


10 minutes


30 minutes

  • ⅓ cup mayo
  • 1 tbsp lemon juice
  • 1 tbsp tarragon
  • ¼ tsp salt
  • 4 turns of freshly cracked pepper
  • heavy drizzle of olive oil
  • 4 6-8 oz. servings of salmon, deboned and lightly seasoned with salt and pepper
  • 1 shallot, sliced thin
  • 8 stalks baby broccoli, trimmed and cut in half or quarters
  • 2 stalks green onion, sliced on a diagonal
  1. Preheat the oven to 350 degrees. In a small bowl, mix mayo, lemon juice, tarragon, salt, pepper, and oil. Set aside.
  2. Using roughly 1 foot long pieces of parchment paper, assemble the packets by layering ΒΌ of each: fennel, shallot, baby broccoli, green onion, and a piece of lightly seasoned salmon. Spread roughly a quarter of the sauce over top of each piece of salmon.
  3. Pull the long sides of the parchment paper rectangle up and together over the salmon. This should make a horizontal line along the length of the salmon. Fold a few times to close the packet, while leaving a little pocket around the fish and vegetables. Roll the short sides of the parchment paper rectangle like a piece of hard candy and tuck under the fish packet. Repeat with each piece of fish wrapped individually.
  4. Line each salmon packet on a baking tray and cook for 30 minutes. Serve immediately by tearing a top in the parchment paper. Serve with your favorite sides and enjoy!