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Lemon Tarragon Salmon
with green beans / sweet potatoes

Active: 20 minTotal: 30 min
20151130 lemon tarragon salmon nm 002.jpg?ixlib=rails 2.1

A compound butter with tarragon and maple syrup elevates salmon and sweet potatoes in this simple meal with very little prep required.


Salmon en Papillote:
  • Green beans - 1 lb, trimmed
  • Lemons - 1, sliced
  • Salmon - 1 lb
  • Maple tarragon butter (ingredients listed separately) - ~2 Tbsp
Maple Tarragon Butter:
  • Tarragon, fresh (sub fresh thyme) - 1 Tbsp, chopped
  • Butter, unsalted (if using salted, skip extra salt listed below) - 4 Tbsp
  • Maple syrup - 2 tsp
  • Salt - 1/2 tsp
Sweet Potatoes with Maple Tarragon Butter:
  • Potatoes, sweet, medium - 4
  • Maple tarragon butter (ingredients listed separately) - ~2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Maple tarragon butter - Chop tarragon. Heat butter in the microwave for a few seconds, just until softened. Use a fork to combine butter with tarragon, maple syrup and salt. (Can be done up to 5 days ahead)
  2. Sweet potatoes - Scrub clean. (Can be done up to 5 days ahead)
  3. Green beans / Lemons - Prep as directed (Can be done up to 3 days ahead)
  4. Salmon - Tear out 1 sheet per serving (so for 4 servings, use 4 sheets) of parchment paper or foil, about 18" (45 cm) wide. For parchment paper, stack, fold in half, and then cut into angular heart shapes (diagram below or see video). If you’re using foil, there’s no need to do this. Rinse and dry fish and cut into pieces for the number of servings you are making. Divide green beans between each half of foil or parchment. Top with salmon. Divide butter in half (save half for the potatoes) and spread butter onto the top of each piece of salmon. Top with lemon slices. Fold parchment or foil over to enclose fish. Crimp the edge of the foil or fold edges of parchment to seal.


  1. Heat oven to 400F (204C) degrees.
  2. Place salmon packets on a sheet pan and bake until fish is cooked through, 12 to 14 minutes.
  3. While salmon bakes, pierce potatoes with a fork. Place in a baking dish and pour 2 Tbsp (30 ml) of water in the dish. Cover with a wet paper towel and cook in microwave until tender 8 to 10 minutes, turning once in the middle.
  4. Slice sweet potatoes in half and top each half with maple tarragon butter.
  5. Serve salmon and green beans with sweet potato halves on the side and enjoy!

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This meal has 51 reviews

Cooking times were way off. Salmon was not done and the beans were very hard. Cooked twice as long as it called for and it wasn't great.

By: jessica
Posted: Jul 20, 2017
Diet: Original

Loved it--delicious, clean, simple AND impressive enough for guests!

By: Jean
Posted: Feb 25, 2016
Diet: Original

Loved the sweet potatoes!

By: Lindsey
Posted: Jan 06, 2016
Diet: Original

Not my favorite salmon recipe from cooksmarts. But enjoyed the sweet potato.

By: Anthony
Posted: Dec 19, 2015
Diet: Original

The tarragon is really earthy I would have preferred sage or something though I don't know how good that would have been with maple. I also made the mistake (well my husband did) of buying butter flavored syrup which may have not balanced the tarragon very well

By: Lindsay
Posted: Dec 17, 2015
Diet: Original

Sweet potatoes needed 3x the microwave time specified. Needed garlic in addition to the tarragon, I felt like it was bland. I ended up sauteing the leftovers with Garlic Salt to improve it. Fish also took WAY longer than specified to cook in the foil packets.

By: Meryl
Posted: Dec 17, 2015
Diet: Original