Salmon en Papillote with Tarragon and Lemon

Ingredients

• 4 salmon fillets
• 2 courgette
• 2 lemon
• 20 g fresh tarragon
• 2 clove garlic
• 4 tbsp olive oil
• 4 tbsp dry white wine

Method

1. 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. 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. 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. 4

   Bake for 18–20 minutes until the parcels are puffed and the salmon is cooked through. Serve in the parcels at the table.