Directions

1. Preheat oven to 400°.
2. Lay one piece of salmon on each of the four large pieces of foil up, and pour about 2 tablespoons of wine into each packet. Seal all edges tightly and place into the hot oven. Roast for 10 to 15 minutes.
   
3. While salmon is roasting, make the vegetable topping:
4. Pour 1/4 cup chicken broth into a straight-sided saute pan, set over high heat and bring just to a boil. Add in tomatoes, zucchini, leeks and broccoli, season with salt and red pepper flakes and saute, covering when needed until just crisp-tender. Drain well, lay pats of butter over top and scatter cheese over vegetables. Recover to melt the butter and cheese.
5. Remove salmon packets from oven, open carefully- there will be a lot of steam - move salmon to plates and spoon parmesan vegetables over top