Baked Salmon in Foil with Lemon and Herbs

1. Preheat the oven to 350˚F. Line a large baking sheet with aluminum foil.
    
2. Lightly spray the foil with cooking spray. Arrange four lemon slices in a square pattern in the center of the sheet, leaving about 1½ inches between each slice. With the bottom side down (the side that had skin), place one fillet on each lemon slice, leaving about ½ inch between fillets.
    
3. Squeeze the two lemon end pieces over the fish. Drizzle the oil over the fish. Sprinkle with the salt and pepper.
    
4. Top each fillet with a sprig of tarragon and one of the remaining four lemon slices. Wrap the foil loosely, leaving room for the heat to circulate inside the packet. Seal the edges of the foil tightly.
    
5. Bake for 20 to 25 minutes. Using the tines of a fork, carefully open the packet away from you (to prevent steam burns). If the fish flakes easily when tested with the fork, remove the baking sheet from the oven. If the fish isn’t cooked enough, reclose the packet. Bake for 3 to 5 minutes. Discard the lemon slices and tarragon springs.
    
6. Transfer the fish to plates.
    
7. Sprinkle with the parsley.
    

Level 4: Pureed
Omit the sprig(s) of tarragon. In a food processor or blender, process the desired serving(s) until smooth.

Level 5: Minced and Moist
Using a food processor, blender, or knife, process or cut the fish into pieces no more than 4 milliliters in size. The pieces should be moist and fit between the tines of a fork.

Level 6: Soft and Bite-Size
Using a knife, cut the fish into pieces no bigger than 1.5 x 1.5 centimeters (the size of your thumbnail). To test for softness, press down on the fish using the back of a fork. The fish should remain squashed and not regain its shape.