Salmon and Spring Vegetables Baked in Paper

Ingredients

• 3 small carrots, peeled and cut into 1-inch pieces on the diagonal
• 6 salmon fillets (6 ounces each)
• 3 tablespoons extra virgin olive oil
• Kosher salt and freshly ground pepper
• 1 lemon, thinly sliced
• 1 small bunch asparagus, cut into 1-inch pieces on the diagonal
• 1 cup sugar snap peas, strings removed
• 12 sprigs tarragon
• ¼ cup dry white wine, such as Sauvignon Blanc