Salmon en Papillote

Instructions

1. Prepare the parchment
   Preheat oven to 400°F (200°C). Cut 4 pieces of parchment paper, each about 15 inches long. Fold each in half crosswise to create a crease, then open flat again.
2. Season the salmon
   Pat salmon fillets dry with paper towels. Drizzle with olive oil and lemon juice, then season both sides generously with salt and pepper.
3. Arrange the vegetables
   Divide the julienned zucchini, carrot, fennel, and sliced shallots evenly among the 4 parchment papers, placing them to one side of the crease. Season vegetables lightly with salt and pepper.
4. Assemble the packets
   Place a salmon fillet on top of each vegetable pile. Top each with a sprig of dill, a sprig of thyme, a slice of lemon, and a piece of butter. Drizzle each portion with 2 tablespoons of white wine.
5. Seal the packets
   Fold the parchment over the salmon and vegetables. Starting at one corner, make small overlapping folds along the edge to seal the packet completely, creating a half-moon shape. Make sure the packets are tightly sealed to trap the steam inside.
6. Bake the packets
   Place the packets on a large baking sheet and bake for 18-20 minutes, depending on the thickness of the salmon. The parchment will puff up and brown slightly.
7. Serve
   Transfer each packet to a plate. Allow guests to open their own packets at the table, being careful of the hot steam that will escape. Serve immediately with additional lemon wedges if desired.