- 3 baby red or Yukon Gold potatoes, very thinly sliced
- 1/4 cup sliced green olives
- 4 (4- to 6-ounce) salmon fillets
- Salt and pepper, to taste
- Drizzle of olive oil
- 1/4 cup Dijon or stone ground mustard, divided
- Splash of white wine
- 4 teaspoons chopped fresh tarragon, divided
Preheat oven to 425° F. Cut 4 (18- by 13-inch) pieces of parchment. Fold each piece in half and cut out a large heart shape.
Divide potatoes and olives evenly among parchment hearts, laying them on one side of each parchment piece. Lay fish on top of the vegetables, sprinkle with salt and pepper, and drizzle with a little oil. Top each piece of fish with 1 tablespoon mustard, splash of white wine and 1 teaspoon tarragon.
Beginning at the top of each heart, make small overlapping folds, picking up both sides of the paper. Crease the folds well and make sure each new fold overlaps the previous fold. Twist the tail end under to seal.
Transfer packets to a baking sheet. Bake until fish is cooked through, the packets are puffed and starting to color, 12 to 14 minutes.
Transfer packets to serving plates and use scissors to cut a small X in the top of each packet. Tear open carefully (the packets will release steam).
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