Preheat oven to 375 degrees Fahrenheit. Arrange four pieces of aluminum foil on a flat surface, then place a sheet of parchment paper over each piece of foil. This will be used to make a foil pouch for each salmon fillet.
Place one salmon fillet at the center of each foil pouch. Pour ½ tsp olive oil over each fillet, and massage the oil into the salmon.
Wash and dry hands, then sprinkle dried tarragon or dried dill, cracked black pepper, and salt over the fish, dividing the herbs and spices equally between each fillet.
In a small bowl, whisk together white wine, Dijon mustard, honey, shallot, and juice of half a lemon. Pour the mixture over the salmon, dividing it equally among the four salmon fillets. Arrange 1 sprig each of rosemary and thyme over each fillet.
Bring the corners of the foil and parchment paper together over the salmon, leaving some space between the top of the fish and the pouch. Fold the longest edges first, then fold the sides. Make sure the edges are facing upwards, to help hold the juices in the pouch as the salmon bakes.
Bake the salmon for 25 to 30 minutes, or until the salmon is fully cooked and flakes easily when pierced with a fork. When it’s done, the salmon temperature should read 145 degrees Fahrenheit, when measured in the thickest part of the salmon fillet, using an instant-read thermometer.