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
Preheat the oven to 350 degrees. In a small bowl, mix mayo, lemon juice, tarragon, salt, pepper, and oil. Set aside.
Using roughly 1 foot long pieces of parchment paper, assemble the packets by layering ¼ 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.
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.
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!