Baked Salmon in Parchment with Julienned Vegetables

Ingredients

• ¼ cup extra virgin olive oil, plus more for the parchment paper
• Four 7- to 8-ounce salmon fillets, skin removed
• Salt and freshly ground black pepper
• 1 medium carrot, cut into thin matchsticks
• 1 large leek, white part only, cut into thin matchsticks
• 1 small zucchini, cut into thin matchsticks
• 2 Roma or plum tomatoes, seeded and chopped
• ¼ cup minced shallots
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• ¼ cup dry white wine
• Lemon wedges, for serving

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