30 min

Salmon Fillets en Papillote

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

Ingrédients Pour

Sauces & condiments

Moutarde de Bourgogne IGP

2 Tbsp Voir la fiche
Fresh Tarragon, chopped 1 tsp
Six-ounces center-cut skinless Salmon fillets x 2
Kosher salt
Huile d’olive AOP Vallée des Baux-de-Provence

1 tsp Voir la fiche
Baby Watercress 0.50 cup
Lemon Juice 2 tsp

Où trouver nos produits

Préparation

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.

Mix the mustard and tarragon in a small bowl.

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.