Baked Salmon Fillets and Vegetables

• 2 salmon fillets, each about 8 ounces
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 1 small carrot and 1 small stalk celery, each peeled and grated
• 4 large mushroom caps. thinly sliced
• 2 scallions, cut into 3 inch julienne
• 1/4 cup heavy cream, fish stock or lemon juice

1. Preheat the oven to 325 degrees.
2. Butter 2 pieces of foil or parchment paper and set aside.
3. Season salmon with salt and pepper.
4. Saute the vegetables in the butter for 2 to 3 minutes just until they begin to get tender.
5. Add the cream and cook until most of it has been absorbed by the vegetables; season with salt and pepper.
6. Place each salmon fillet on the piece of buttered parchment or foil and top with cooked vegetables.
7. Seal the salmon and place the pouch on a baking sheet.
8. Bake for 10 minutes.
9. Remove the pouches from the oven transfer the salmon, vegetables and their juices to a heated plate.
10. Serve as is just with French bread or with a side dish of cucumber curls and mint.

salmon, salt, butter, carrot, mushroom caps, scallions, heavy cream

Taken from www.foodnetwork.com/recipes/baked-salmon-fillets-and-vegetables-recipe.html (may not work)