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One-Dish Salmon in Foil Packets with Asparagus, Fennel and Tarragon Vinaigrette

Serves: 2
Hands On Time: 
Total Time: 


Tarragon Vinaigrette
2 tablespoons Creole mustard
1 tablespoon Pernod (optional; see note)
1 tablespoon apple cider vinegar
1 tablespoon honey
Juice of 1/2 lemon
1 clove garlic, finely minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
2 ribs celery, finely diced
1/4 cup chopped fresh Italian parsley
3 scallions, thinly sliced
3 tablespoons chopped fresh tarragon

1 bunch skinny asparagus, ends trimmed
1 leek, white part only, sliced into thin 2-inch-long strips
1/2 bulb fennel, cored and thinly sliced
2 (6- to 8-ounce) salmon fillets, pin bones removed
Kosher salt and freshly ground black pepper
1 lemon, sliced 1/2 inch thick
1/4 cup dry vermouth


To make the vinaigrette: In a medium bowl, whisk together the Creole mustard, Pernod (if using), cider vinegar, honey, lemon juice, garlic, salt and pepper. In a slow stream, whisk in the olive oil until creamy and emulsified. Whisk in the celery, parsley, scallions and tarragon.
To make the salmon: Heat the oven to 450 degrees.
Lay two sheets of heavy duty aluminum foil on a work surface. (If you don’t have heavy duty foil, use a double-thick layer of standard foil for each salmon packet.) In the center of each piece of foil, evenly divide the asparagus, leeks and fennel. Place the salmon on top of the vegetables and lightly season both the fish and the vegetables with salt and pepper. Arrange the lemon slices on top of each salmon fillet. Add 2 tablespoons vermouth to each pouch.

Fold the long sides of the foil to the center of the salmon. Fold the short sides over and pinch the foil to tightly seal into a pouch with the opening on top.

Transfer both pouches to a baking sheet and place in the oven. Bake until the fish is moist and flaky, about 12 to 15 minutes. Open the pouch to expose the fish and vegetables, remove the lemon slices, drizzle liberally with tarragon vinaigrette, and serve immediately.

Photo Credit: Maura Friedman

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