Salmon en Papillote

Ingredients
4-6oz fresh salmon, skinned and pin-boned
2 ea. baby red potatoes, sliced thin
1 ea carrot, julienne
1/2 bulb fennel, thinly sliced
fresh leeks, sliced and rinsed clean
kalamata olives
fresh herbs and butter
parchment paper in the shape of a heart

Center and shingle potatoes on parchment. Top with the salmon filet.
Arrange remaining ingredients around the salmon and top with butter and herbs.
Crimp parchment assuring a complete enclosure of the bag. Bake in a preheated 400°F oven for 15-20 minutes or until parchment starts to brown around the edges.

Sun Dried Tomato Tempenade

1/2 C. SunDried Tomatoes packed in oil - drained and rough chopped-reserve oil
1/2 C. Kalamata Olives - rinsed and pitted
1/3 C. Pine Nuts
2-4 cloves Garlic - rough chopped
1/2 C. Parsley - packed
Fresh Ground Pepper

In the bowl of a food processor, add garlic and pulse until finely chopped. Scrape down sides of bowl. Add SunDried Tomatoes and Olives and pulse until chopped but not too much. Add pine nuts and parsley and pulse again until well combined. If mixture is too loose, add some of the reserved oil.

Serve with fresh-baked baguette. Mixture flavor improves if made the day before.