Salmon Fillet en Papillote with Julienne Vegetable

Steps

1. 1Take a 15-by-36-inch piece of parchment paper and fold in half like a book. Draw a large half of a heart shape on one half of the paper, with the fold being the center of the heart. Cut along the line and open up the paper.
2. 2In the center of one side of the fold, lay fennel, leeks, carrots, and snow peas. Mix together salt, pepper, and ground coriander, and sprinkle half of the spice mixture over the vegetables.
3. 3Lay the salmon on top of the vegetables and season with remaining salt, pepper, and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of the parchment heart over the fish and, starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end, twist the seal closed and tuck the tip underneath to secure tightly. Place on a microwave-safe plate and cook in the microwave on high until the fish reaches an internal temperature of 131ºF, about 4 minutes. Open parchment carefully and serve for a complete meal.