This recipe is easy to make ahead and will season your salmon with the fresh flavors of French cooking.
Preheat oven to 375 degrees.
Rinse salmon and pat dry. Layer a piece of aluminum foil, large enough to wrap the salmon, on a baking dish. Place salmon on foil. Spread olive oil over flesh of salmon. Then spread with mustard.
In a separate bowl combine tomato, shallot, garlic, tarragon, salt and pepper. Toss to combine. Top salmon with tomato mixture.
Drizzle balsamic vinegar over the salmon and tomatos. Add wine to the bottom of the foil.
Fold up sides of the foil to make a packet that completely contains the fish and sauce. Bake for 20 minutes, or until fish flakes easily with a fork.
To make ahead, prepare salmon packets up to 12 hours ahead, and refrigerate until ready to bake.