Salmon With Sage Butter & Root Vegetables In Parchment - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 400 degrees F.
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.
Combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.
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.
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 for a thin fillet, or 20-30 minutes for a thicker filet. 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. 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).