Instructions: Preheat the oven to 325 degrees. Butter 2 pieces of foil or parchment paper and set aside. Season salmon with salt and pepper.

Saute the vegetables in the butter for 2 to 3 minutes just until they begin to get tender. Add the cream and cook until most of it has been absorbed by the vegetables; season with salt and pepper.

Place each salmon fillet on the piece of buttered parchment or foil and top with cooked vegetables. Seal the salmon and place the pouch on a baking sheet. Bake for 10 minutes.

Remove the pouches from the oven transfer the salmon, vegetables and their juices to a heated plate.

Serve as is just with French bread or with a side dish of "Cucumber Curls In Butter And Mint" (see recipe).

This recipe yields 2 servings.

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