Dilled Salmon in Parchment

Cooking in parchment is easier than it sounds. The results are delightful, flavourful and fun.

2 skinless salmon fillets (4 to 6 ounces each)
2 teaspoons butter
1 teaspoon lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped shallots and/or slices of sweet peppers (thin slices of carrots or zucchini)
2 oz white wine

Preheat oven to 400°F. Cut 2 pieces parchment paper into 12-inch squares; fold squares in half diagonally and cut into half heart shapes. Open parchment; place shallots and/or peppers on one side of the paper then put a fish fillet on top.
Put pat of butter on top of fish. Drizzle lemon juice over fish. Sprinkle with dill and salt and pepper to taste. Pour wine over fish.
Fold parchment hearts in half. Beginning at top of heart, fold edges together, 2 inches at a time. At tip of heart, fold parchment over to seal.
Bake fish about 15 minutes or until parchment pouch puffs up. To serve, cut an "X" through top layer of parchment and fold back points to display contents.