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Not only is this recipe easy to put together, there's also minimal clean up!
3 small carrots, peeled and cut into 1-inch pieces on the diagonal6 salmon fillets (6 ounces each)3 tablespoons extra virgin olive oilKosher salt and freshly ground pepper1 lemon, thinly sliced1 small bunch asparagus, cut into 1-inch pieces on the diagonal1 cup sugar snap peas, strings removed12 sprigs tarragon¼ 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 the carrots aside.
Preheat the oven to 400 degrees. 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 a tablespoon of white wine on top of the fish and sprinkle with salt and pepper.
To seal each parcels, fold the heart in half and begin by folding and creasing 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 and into to oven until well puffed, about 15 minutes. To serve, place one parchment parcel on each plate and snip the center open with scissors.
Wine Pairing: Sauvignon Blanc or Unoaked ChardonnayRecipe from Cooking Confidence, Dinner Made Simple (Taunton Press, 2012)
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