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1
Preheat oven to 400 degrees F.
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2
Cut the tough green tops from the leek and slice the tender lighter-colored section into very thin rounds. Cut (julienne) carrot and parsnip into matchsticks approximately 1/2 inch long and 1/4 inch wide. Slice crimini mushrooms in half lengthwise and then into 1/4 inch slices.
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3
Combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.
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4
Mix vegetables together. Lay in a nest about the size of the salmon filet on one side of the parchment paper. Place 1/3 of the sage-butter mixture on top of the vegetables.
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5
Place salmon on top of vegetables and spread with the rest of the sage-butter mixture. Sprinkle chopped chives on top, distributing evenly.
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6
Fold the other side of the parchment paper over on top of the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 12-15 minutes for a thin fillet, or 20-30 minutes for a thicker filet. Remove from oven and allow to sit for 5 minutes.
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7
To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X. Peel back paper and enjoy!
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8
(Alternately, you can cut the salmon into 2-3 pieces and place on individual plates next to a generous spoonful of the vegetables).
