1 (8-12 ounce) boneless salmon fillet 1 small leek 1 small carrot 1/2 small parsnip 2 large cremini mushrooms 2 tablespoons unsalted butter, softened 1 fresh garlic clove 1 tablespoon fresh sage leaves (tightly-packed) 1 small lemon, juice of 1/2 teaspoon fresh ground black pepper 1/4 teaspoon salt 2 teaspoons fresh chives, chopped finely parchment paper (One 15x24 inch piece) Optional: 1/4 teaspoon thyme, dried or fresh
Preheat oven to 400 degrees F. Cut the tough, darker green tops from the leek and slice the tender lighter-colored section into very thin rounds. Cut (julienne) carrot and parsnip into matchsticks approximately 1/2 inch long and 1/4 inch wide. Slice crimini mushrooms in half lengthwise and then into 1/4 inch slices.Combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.Mix vegetables together. Lay them in a nest about the size of the salmon filet on one side of the parchment paper. Place 1/3 of the sage-butter mixture on top of the vegetables.Place salmon on top of vegetables and spread with the rest of the sage-butter mixture. Sprinkle chopped chives on top, distributing evenly. Fold the other side of the parchment paper over on top of the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 12-15 minutes. Remove from oven and allow to sit for 5 minutes.To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X with a sharp knife. Peel back paper and enjoy. Alternately, you can cut the salmon into 2-3 pieces and place on individual plates next to a generous spoonful of the vegetables.
Number of Servings: 4
Recipe submitted by SparkPeople user MSDESERTRODENT.