Salmon Fillets en Papillote
30 min
Average: 4 (3 votes)

Salmon Fillets en Papillote

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.

Ingredients For

  • PGI Burgundy mustard
    Burgundy Mustard PGI
  • 1 tsp
  • x 2
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • 0.50 cup
  • 2 tsp



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.

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Mix the mustard and tarragon in a small bowl.

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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.

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Meanwhile, put the cress in a medium bowl. Drizzle with the oil, lemon juice, a pinch of salt, and toss to coat.

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Open the parchment to reveal the salmon. Top with the dressed cress.

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