For ➍olive oil, for the parchment paper*
4 salmon fillets, 175 g each
4 small ripe tomatoes, sliced
1 large lemon, sliced into 8 rounds
8 tarragon sprigs
Cut 4 heart-shaped pieces of baking parchment large enough for the salmon to fit on one half.
Preheat the oven to 200°C.
For each fillet, brush a parchment heart with olive oil.
Place 1 sliced tomato on one half of the heart.
Top with 1 salmon fillet, 2 lemon slices, 2 tarragon sprigs, and season with salt and pepper.
Fold the heart over to enclose the fish and vegetables. Tightly crimp the edges to create a tight seal. Repeat with the remaining ingredients.
(The salmon parcels can be refrigerated up to 6 h before baking. )
Place the parcels on a baking sheet. Bake for about 15 m, until the paper browns.
Place the salmon parcels on dinner plates. Serve immediately, with scissors so each guest can open their packet.
Serve with beurre blanc poured over the fish or served alongside.
Read more fish in a parcel recipes: Japanese seafood & vegetables, Moroccan spiced fish, fish & fennel, Burmese steamed fish, chicken or fish with lime & peppers, chicken or fish with basil & tomatoes, Italian fish parcel, salmon in miso.
