Salmon With Sage Butter & Root Vegetables In Parchment

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 (8 -12 ounce) boneless salmon fillets
• 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 leaf (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)
• 1/4 teaspoon dried thyme (optional) or 1/4 teaspoon fresh thyme (optional)

Recipe

• 1 preheat oven to 400 degrees f.
• 2 cut the tough 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.
• 3 combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.
• 4 mix vegetables together. lay 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.
• 5 place salmon on top of vegetables and spread with the rest of the sage-butter mixture. sprinkle chopped chives on top, distributing evenly.
• 6 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 for a thin fillet, or 20-30 minutes for a thicker filet. remove from oven and allow to sit for 5 minutes.
• 7 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. peel back paper and enjoy!
• 8 (alternately, you can cut the salmon into 2-3 pieces and place on individual plates next to a generous spoonful of the vegetables).