Dijon Tarragon Salmon Foil Packs

Dijon Tarragon Salmon and Veggie Foil Packs

  • Author: Lindsay Cola (Tippens)
  • Yield: 2 1x


For the Salmon:

  • 25 oz salmon fillets
  • 3 T olive oil
  • 2 T dijon mustard
  • 1 T red wine vinegar
  • 1 T fresh tarragon, chopped
  • Salt and Pepper
  • Chopped Parsley, as garnish

For the Veggies:

  • 1/2 zucchini, quartered
  • 1/2 yellow squash, quartered
  • 1 red bell pepper, cut into 2 inch pieces
  • 1/4 red onion, cut into 2 inch pieces
  • 3 cloves garlic, minced
  • Olive oil
  • Salt and pepper
  • 1/4 c grated parmesan
  • 34 T capers (optional, leave off if you don’t like capers)
  • Squeeze of fresh lemon, for serving 


  1. Preheat oven to 400 degrees.
  2. Place 2- 12 x 18 foil pieces onto your counter.  Add salmon and veggies to the center of the foil, and then drizzle everything with olive oil, salt, and freshly cracked pepper.
  3. Add garlic, parmesan, and capers to the veggies.
  4. In a separate bowl, whisk together olive oil, red wine vinegar, dijon mustard, and tarragon until creamy.  Spoon this mixture on top of the salmon fillets.
  5. Fold up foil packs starting with longer sides, then fold in shorter sides and pinch the ends together so that the juices don’t escape.
  6. Place foil packets onto a sheet pan and into the oven.  Bake for 20-25 minutes, depending on the size of your fillets.
  7. Transfer contents of the foil packs to a plate, garnish with fresh parsley, a squeeze of lemon, and dig in!

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