1 piece parchment paper, 12 inches square
1 salmon fillet (5 to 6 oz.)
1 carrot, cut into 2 inch long julienne strips
2 tbsp. butter
1 tbsp. lemon juice
1 sprig fresh dill or 1/4 tsp. dill weed

Place salmon in center of parchment. Arrange carrot and celery around salmon.

Pour butter over fish and vegetables. Sprinkle with lemon juice and top with dill. Seal parchment butcher-wrap style. Place on microproof plate. Cook on high 3 to 4 minutes or until parchment is steaming, but not dry.

This is a wonderful way to serve any fish. Vary the vegetables and herbs to suit your moods.