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1
To prepare the vegetables: Preheat the oven to 350F.
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2
Place 4 sheets of parchment paper on a work surface.
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3
Trim the cauliflower and broccoli florets from the stems, discarding the stems, and divide the florets among the parchment sheets.
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4
Peel the carrot and cut into 1/16-to 1/8-inch-thick round slices.
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5
Place some of the carrots on each parchment sheet.
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6
Cut the ends off the green beans and cut each bean into 3 or 4 pieces.
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7
Arrange some of the beans on each parchment sheet and top with 1 teaspoon of butter.
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8
Place 2 thyme sprigs and 1 teaspoon of water on each parchment sheet.
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9
Season with salt and pepper.
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Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time.
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Fold the ends of the parchment and tuck them under the package to loosely enclose the vegetables.
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12
Place the vegetable packets on an ungreased baking sheet and bake for 25 minutes.
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13
Meanwhile, prepare the salmon: Lay 4 sheets of parchment paper on a work surface and place 1 salmon fillet in the center of each sheet.
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14
Cut 2 of the lemons in half, remove the seeds, and squeeze the juice from 1 lemon half on each salmon fillet.
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15
Season with salt and pepper and top each fillet with 2 thyme sprigs.
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16
Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time.
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17
Fold the ends of the parchment and tuck them under the package, loosely enclosing the salmon.
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18
Add the salmon packets to the baking sheet and bake them for 10 minutes.
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19
(If your pieces of salmon are thicker than 3/4 inch, you will need to cook them up to 5 minutes longer.)
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20
Cut the remaining lemon into 8 wedges.
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21
Remove the salmon and vegetables from the parchment and arrange them on plates with the lemon wedges.
