Salmon in parchment

By Iggiewoman

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for the parchment paper
• Four 7- to 8-ounce salmon fillets, skin removed
• Salt and freshly ground black pepper
• 1 medium carrot, cut into thin matchsticks
• 1 large turnip, cut into thin slices
• 1 small onion finely chopped
• 2 cups of chopped cherry tomatoes
• 2 tablespoon chopped fresh tarragon
• 1/4 cup dry white wine
• Lemon wedges, for serving

Details

Servings 1
Adapted from today.com

Preparation

Step 1

Position racks in the center and top third of the oven, and preheat to 375 degrees.

Cut four 14-inch-wide pieces of parchment paper and fold each in half lengthwise.

Brush each piece of parchment with oil.

Place a salmon fillet on the bottom half and season the fillet with salt and pepper to taste.

Mix the carrot, turnips, tomatoes, onion and tarragon in a medium bowl, and season lightly with salt and pepper.

Divide the vegetables evenly over the top of each fillet.

Drizzle 1 tablespoon each of olive oil and wine over each fillet.

Fold the top half of each and crimp the edges tightly to seal.

Place the parchment packets on two baking sheets. Bake until the parchment is lightly browned, about 12 minutes, for medium-rare salmon.

Place each parchment heart on a dinner plate. Serve immediately with lemon wedges.