- Kosher salt and freshly ground black pepper
- 3 small carrots, peeled and cut into 1-inch pieces on the diagonal
- 3 Tbs. extra-virgin olive oil
- 6 salmon fillets (6 oz. each), skin removed
- 1 lemon, thinly sliced (12 slices total)
- 1 small bunch asparagus, cut into 1-inch pieces on the diagonal
- 1 cup sugar snap peas, strings removed
- 12 sprigs fresh tarragon
- 1⁄4 cup dry white wine, such as Sauvignon Blanc
Bring a saucepan of salted water to a boil. Add the carrots and simmer for 3 minutes. Drain and set aside.
Heat the oven to 400°F. Cut 6 pieces of parchment paper (or foil) in the shape of a heart, about 20 inches across at the widest part of the heart. Brush liberally with olive oil. Place one piece of salmon on half of the heart and brush the top of the fillet with more olive oil. Season with salt and pepper and place two slices of lemon on each fillet.
Divide the carrots, asparagus, and snap peas evenly among the 6 parchment hearts, scattering them on top of the salmon. Place two tarragon sprigs on each fillet. Sprinkle 1 Tbs. of white wine on top of the fish and season with salt and pepper.
To seal each parcel, fold the heart in half and then fold and crease the edges to enclose the salmon and vegetables. Continue folding the paper down over itself until the parcel is completely enclosed.
Place the parchment parcels on a baking sheet, seam side down, and put in the oven; bake until well puffed, about 15 minutes. To serve, place one parchment parcel on each plate and snip the center open with scissors.