- 10 minutes
- 20 minutes
- 4 servings
- Preheat oven to 400°.
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.
- While salmon is roasting, make the vegetable topping:
- 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.
- Remove salmon packets from oven, open carefully- there will be a lot of steam - move salmon to plates and spoon parmesan vegetables over top