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Salmon en Papillote

1 teaspoon salt
4 baby carrots, quartered lengthwise
3 ounces green beans, trimmed , stringed (as needed), halved on the bias
2 (4-ounce) salmon fillets
3 ounces fresh mushrooms, cleaned and sliced
1/4 red chopped onion
2 teaspoons fresh flat-leaf parsley
1/2 tablespoon butter, melted
1 tablespoon vanilla extract
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper

NOTE: 2 sheets of parchment paper are needed for this recipe.

1. Preheat oven to 450°F.
2. Cut a heart shape from each piece of parchment paper by folding it in half and cutting half a heart from folded side. Spray hearts with non-stick cooking spray. Set aside, sprayed side down.
3. Boil enough water to cover carrots and green beans in a medium sauce pan; add salt, carrots and green beans. Cook for 3 minutes. Drain and rinse under cold water; drain again and reserve.
4. Combine blanched vegetables with mushrooms, onion, and parsley in a small bowl. Place a salmon fillet onto one side of each parchment heart. Top each salmon fillet with half of the vegetables.
5. Whisk butter, vanilla extract, and lemon juice in a small bowl. Drizzle butter mixture over salmon. Season with salt and pepper.
6. Fold other half of heart over fillet; starting at the top make small folds around edge of paper, overlapping each fold. At the bottom fold the point under; place packets onto a cookie sheet. Bake for 7 to 9 minutes, until parchment paper is puffed and browned.
7. Remove to individual plates and serve by slicing through and opening parchment at the table.

Makes 2 servings.

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