Salmon Fillets en Papillote

Name: Salmon Fillets en Papillote
Cook time: 30 min
Yield: 4
Ingredients: 2.00 Tbsp PGI Burgundy mustard; 1.00 tsp Fresh Tarragon, chopped; x 2.00 Six-ounces center-cut skinless Salmon fillets; Kosher salt; 1.00 tsp PDO Vallée des Baux-de-Provence Olive Oil; 0.50 cup Baby Watercress; 2.00 tsp Lemon Juice

Salmon fillets spread with a mustard-tarragon sauce stay nice and moist when oven baked en papillote, or in parchment. Served with a peppery watercress salad for a fresh pop at the table.

Dinner

Sea food

Event

Rate this recipe! 2094

Ingredients For

Sauces & condiments

PGI Burgundy mustard

2 Tbsp •See the article
Fresh Tarragon, chopped 1 tsp
Six-ounces center-cut skinless Salmon fillets x 2
Kosher salt
Oil & oilseeds

PDO Vallée des Baux-de-Provence Olive Oil

1 tsp •See the article
Baby Watercress 0.50 cup
Lemon Juice 2 tsp

Where to find

Preheat the oven to 400 degrees F. Fold 2 pieces of parchment paper in half. Then cut a half heart shape, so when it opens it’s a full heart.

©BrakeThrough Media

Mix the mustard and tarragon in a small bowl.

©BrakeThrough Media

Put the parchment on a baking sheet and brush with oil. Place the salmon just off center. Sprinkle with a little salt, then spread the mustard-tarragon sauce top of each fillet. Fold the parchment over top and fold the edges to seal. Bake 12 to 15 minutes.