Papillotte of Salmon, Vegetables and Herbs

For the herb drizzle:
1 Tbsp. each chopped fresh rosemary and basil
1 Tbsp. thyme
2 cloves garlic, finely chopped
2 green onions, both white and light-green parts, chopped
1 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. sugar
2 Tbsp. fresh lemon juice

For the packet:
2 medium red potatoes, sliced 1/4-inch (0.6-cm) thick, parboiled 5 minutes
1 red bell pepper, seeded, cored and cut into very thin strips
1 carrot, peeled and thinly sliced
1 large zucchini, thinly sliced
1 medium leek, white part only, thinly sliced
12 oz. skinless salmon fillet, sliced on the bias into 1/2 inch slices
1 large lemon, cut into 8 slices
salt and freshly ground black pepper
2 Tbsps. unsalted butter, cut into 8 pieces
chopped flat-leaf parsley (optional)

Set an oven rack on the middle level and preheat oven to 425 F.
For the herb drizzle: Combine all the ingredients in a small bowl.
Set aside.
For the packet: In a small bowl, toss the parboiled potatoes with 1
Tbsp.of the herb drizzle. Set aside. In a large bowl, toss the pieces of
bell pepper, carrot, zucchini and leek with 2 Tbsp. of the herb drizzle.
Set aside. Tear two pieces of aluminum foil 22 inches long, and two pieces
24 inches long (you'll be making one package for each serving).
Place one shorter piece of foil on the counter. Overlap half the drizzled
potato slices in a line down the centre, leaving a 4-inch border on each
end and 2-inch borders on the sides. Top with half the remaining
vegetables. Lay half the salmon slices over the julienned vegetables to
cover them. The salmon slices should not quite touch each other. Spoon the
remaining drizzle over the salmon slices.
Place one lemon slice on top of each salmon slice. Sprinkle with salt and
pepper to taste and dot each salmon slice with one bit of butter.
Place a longer piece of foil on the top and mould it over the packet
ingredients. Starting with one of the long sides, fold the bottom foil
edge 1/2 inch over the top foil edge and seal firmly with index finger.
Make another 1/2-inch fold and seal firmly. Repeat until you reach the
enclosed mound. Seal the other long side. Seal the ends in the same
fashion.
Repeat step three with the remaining foil pieces and food.
Place the sealed packets on a rimmed baking sheet pan and bake for 10 to
12 minutes. (The packet will puff up during baking.)
Transfer to a work surface and, being careful to avoid the escaping steam,
use scissors to open a rectangle in the top of each packet. Carefully
transfer a packet onto a plate, and, using a spatula, ease its contents
onto the plate while pulling the foil away. Garnish with chopped parsley
if desired. Serve immediately.
Makes 2 servings.

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