Ingredients
3 small carrots (peeled and cut in small circular pieces)
3 tbsp extra-virgin olive oil
6 salmon fillets (6 oz each) skin removed
1 lemon (thinly sliced)
2 small broccoli or 8 florets
1 cup green canned peas
1/4 cup dry white wine (recommend Sauvignon Blanc)
Fresh thyme
Roughly chopped scallion
Sea salt and freshly ground black pepper

Method
Bring a saucepan of salted water to a boil. Add the carrots and broccoli and simmer for 3 minutes. Drain and set aside.

Heat the oven to 400 degrees F. Cut 6 pieces of parchment paper (or foil) in the shape of a heart, about 20 inches across at the widest part of the heart. Brush liberally with olive oil. Place one piece of salmon on half of the heart and brush the top of the fillet with more olive oil. Season with salt and pepper and place two slices of lemon on each fillet.

Divide the carrots, broccoli, canned peas, thyme and scallion among the 6 parchment hearts, scattering them on top of the salmon. Sprinkle 1 tbsp of white wine on top of the fish and season with salt and pepper.

To seal each parcel, fold the heart in half and then fold and crease the edges to enclose the salmon and vegetables. Continue folding the paper down over itself until the parcel is completely enclosed.

Place the parchment parcels on a baking sheet, seam side down, and put it the oven; bake until well puffed, about 15 minutes. To serve, place one parchment parcel on each plate and snip the centre open with scissors.