Recipe

Salmon With Sage Butter & Root Vegetables In Parchment Recipe

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Ingredients

Directions

Step #1 Preheat oven to 400F degrees F.
Step #2 Cut the tough green tops from the leek & slice the tender lighter-colored section into very thin rounds.
Step #3 Cut (julienne) carrot & parsnip into matchsticks approximately 1/2 inch long & 1/4 inch wide.
Step #4 Slice crimini mushrooms in half lengthwise & then into 1/4 inch slices.
Step #5 Combine butter, lemon juice, thyme, sage, pepper & salt in a food processor/blender & pulse until thoroughly pureed.
Step #6 Mix vegetables together.
Step #7 Lay in a nest about the size of the salmon filet on one side of the parchment paper.
Step #8 Place 1/3 of the sage-butter mixture on top of the vegetables.
Step #9 Place salmon on top of vegetables & spread with the rest of the sage-butter mixture.
Step #10 Sprinkle top sliced chives on top, distributing evenly.
Step #11 Fold the other side of the parchment paper over on top of the salmon.
Step #12 Roll & crimp edges together to create a tightly-sealed half-moon shaped packet.
Step #13 Place packet on baking sheet & bake for 12-15 mins for a thin fillet, or 20-30 mins for a thicker filet.
Step #14 Remove from oven & allow to sit for 5 mins.
Step #15 To serve, place the packet on a dinner plate & create two slashes on the top of the paper in the shape of an X.
Step #16 Peel back paper & enjoy! (Alternately, you can cut the salmon into 2-3 pieces & place on individual plates next to a generous spoonful of the vegetables).
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