Parchment Roasted Salmon

• From: California Olive Board

Ingredients

• 1 tsp olive oil

• 4 oz (1 1/2 cups) leeks, cut into 1 1/2-inch long matchsticks

• 4 oz celery root, peeled and cut into 1 1/2-inch long matchsticks

• 4 oz (1 1/4 cups) carrots, peeled and cut into 1 1/2-inch long matchsticks

• 1 cup olives, wedged

• 2 Tbs chopped dill

• 1/2 tsp whole mustard seed, crushed

• 1/2 tsp kosher salt

• 1/4 tsp ground black pepper

• 2 Tbs lemon juice

• 1 Tbs unsalted butter, melted and cooled to room temperature

• 1/2 tsp chopped lemon zest

• 4 (6 ounce) boneless, skinless salmon fillets

Roasting salmon in parchment paper helps this tasty fish maintain moisture and flavor.

Directions

• Heat oil in a large sauté pan over medium heat. Add leeks, celery root and carrots and cook for 4-5 minutes, stirring occasionally until tender. Mix in olives, dill and mustard seed. Season with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Set aside.
• In a separate mixing bowl, whisk together lemon juice, butter, lemon zest and remaining salt and pepper. Set aside.
• Cut 4 pieces of parchment into 16-inch squares. Fold in half diagonally to create a triangle, then reopen. For each packet, place 3/4 cup (3 ounces) of vegetable mixture on one half of the paper directly next to the diagonal line. Top with a salmon fillet and brush with lemon butter. Fold remaining half of parchment over the salmon. Crimp and fold edges inward to fully enclose, rounding as you go to create a half moon shape.
• Place enclosed parchment packages on a baking sheet and roast in a 450 degree oven for 9-11 minutes or until bag is lightly browned and full of air. Remove from oven and slice bags open just before serving.