Salmon en Papillote with Tarragon and Lemon
Ingredients
- 4 salmon fillets
- 2 courgette
- 2 lemon
- 20 g fresh tarragon
- 2 cloves garlic
- 4 tbsp olive oil
- 4 tbsp dry white wine
Nutrition (per serving)
- Calories
- 438 kcal
- Protein
- 28.6 g
- Carbohydrate
- 4.6 g
- of which sugars
- 3.4 g
- Fat
- 31.5 g
- of which saturates
- 5.9 g
- Fibre
- 3.6 g
- Salt
- 0.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200 °C / 180 °C fan. Cut four large squares of baking parchment. Slice the courgette into thin ribbons using a vegetable peeler.
- 2
Divide the courgette ribbons between the parchment squares. Place a salmon fillet on each, season well, and top with lemon slices, tarragon, and sliced garlic.
- 3
Drizzle each parcel with a tablespoon of olive oil and a tablespoon of white wine. Fold and scrunch the parchment edges tightly to seal.
- 4
Bake for 18–20 minutes until the parcels are puffed and the salmon is cooked through. Serve in the parcels at the table.
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