Seder Menu: Salmon en Papillote with Root Vegetables By The Canadian Living Test Kitchen

You can wrap the vegetables with the salmon early in the day, then drizzle with the wine mixture just before baking. Place the package on a long platter and open it at the table to tempt your guests with a wave of herbal aromas. Baby New Potatoes are the perfect accompaniment.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about	-
cal	358
pro	31 g
total fat	18 g
sat. fat	3 g
carb	16 g
fibre	3 g
chol	84 mg
sodium	267 mg
% RDI:	-
calcium	7%
iron	9%
vit A	62%
vit C	40%
folate	38%

Preparation:

Peel and cut carrots, parsnips and rutabaga into 2- x 1/4- x 1/4-inch (5 cm x 5 mm x 5 mm) sticks. Cut celery into similar-size sticks.

In large pot of boiling water, blanch vegetables until tender-crisp, about 2 minutes. Drain and chill in cold water; drain and pat dry.

Centre 30-inch (75 cm) long piece of parchment paper crosswise on large rimmed baking sheet; arrange vegetables in centre, same length as salmon. Sprinkle with parsley and thyme.

Cut salmon crosswise into 8 pieces; arrange over vegetables as though still whole. (Make-ahead: Wrap paper loosely over salmon, cover with plastic wrap and refrigerate for up to 6 hours; increase cooking time by 5 minutes.) Arrange lemon on salmon.

In small bowl, whisk together wine, oil, garlic, salt and pepper; drizzle over salmon. Fold short ends of paper over salmon; bring long edges together and fold tightly to form package. Secure with toothpicks if necessary.

Bake in 425°F (220°C) oven until vegetables are tender and fish flakes easily when tested, about 20 minutes.