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Salmon in parchment

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Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for the parchment paper
  • 1 cup medium carrot, cut into thin matchsticks
  • 1 cup large turnip, cut into thin slices
  • 1 cup small onion finely chopped
  • 2 cup chopped cherry tomatoes
  • 2 tablespoon chopped fresh tarragon
  • 1/4 cup dry white wine

Preparation

Baking Directions:

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.

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