1 roll parchment paper
1 cup leeks, thinly sliced
1 cup sweet red pepper, thinly sliced
1 cup carrots, thinly sliced
1 cup zucchini, thinly sliced
8 teaspoon butter
8 teaspoon lemon juice
Cut 24 x 15 inch (60 x 38 cm) rectangle of parchment paper. Fold in half crosswise. Trim off corners to cut out folded half heart shape. Repeat 3 times.
Unfold each to make 4 large paper hearts. Place salmon fillet on centre of one side of each half.
Sprinkle each with 1/4 teaspoon salt and pinch pepper.
Top each with 1/4 cup each of the leeks, red pepper, zucchini and carrots.
Divide butter and lemon juice over each. Finish with dill parsley.
Fold paper over. Starting at rounded end, fold over edge, overlapping and pleating to enclose. Twist pointed end to secure.
Bake packets on large rimmed baking sheet in 400F oven for 10 minutes.
Remove from oven. Let stand for 5 minutes.
To serve, cut or tear open packet, being careful to avoid escaping steam.