Recipe: Salmon En Papillote

I'm hungry! And you shouldn't grocery shop or read recipes when you're really hungry! :)
This has my mouth watering:

Salmon with Herb Vegetable Julienne en Papillote
4 portions

4 each Salmon fillets, 6 ounces
3/4 cup Leeks, washed, julienne cut
3/4 cup Zucchini squash, julienne cut
3/4 cup Yellow squash, julienne cut
3/4 cup Carrots, julienne cut
1/2 cup Corn kernels
12 each Asparagus spears, blanched
4 sprigs Rosemary, fresh
4 sprigs Tarragon, fresh
4 sprigs Thyme, fresh
1/2 cup Dry White wine
1/4 cup Dry vermouth
1 lemon Lemon juice, fresh squeezed
1 tsp. Parsley, fresh chopped
1 tsp. Margarine or butter
4 each Parchment paper "hearts", large
to taste Salt
to taste Fresh ground black pepper

Preheat oven to 350 degrees F. Fold parchment paper sheet in 1/2 and cut to form "heart", (14 inches top to bottom and 15 inches wide). Open parchment heart and place on work surface. Rub top side of heart (side facing up) lightly with margarine or butter and lay one salmon fillet parallel to the crease on one side of the parchment heart.

Splash with white wine, vermouth, and lemon juice. Place three asparagus spears on top with tips extended from fish. Toss julienne vegetables together gently and place over asparagus allow spears to protrude. Top with corn kernels, herbs and parsley. Season with salt and pepper. Fold remaining half of heart over to cover fish and begin to close making a series of small overlapping folds to seal, starting with the round end.

Continue until parchment pouch is completely sealed folding remaining tip under. Repeat process until all fish filets are wrapped. Remove and serve immediately with boiled parsley potatoes or rice. Bake at 350 degrees F for 8 -10 minutes. Present in parchment bag, cutting open tableside. Source: discoversandiego.com