Preheat the oven to 200°C, 400°F, Gas mark 6.
Heat the oil in a frying pan and sauté the julienne vegetables and tarragon for 3 -4 minutes. Divide the vegetables between four large squares of nonstick baking paper. Season the salmon fillets with pepper, then seal them by cooking for 1 minute on each side, before placing them on top of the vegetables.
Add the wine and lemon juice to the frying pan to de-glaze it and bring to the boil. Pour the juice over the salmon and vegetables then loosely secure the parcels, allowing space inside for them to steam.
Place on a baking tray and cook at the top of the oven for 15 minutes. Serve with a crisp salad and new potatoes.