Salmon en Papillote with Vegetables and White Wine

Clean the celery and carrots, then cut them into thin strips (julienne). Cut the red onion into thin half-moons, and the green onion into fine rounds. Cut the new potatoes in half lengthwise. Mix all the vegetables in a large bowl.

Prepare 4 pieces of aluminum foil and place a piece of baking paper on top of each. Grease the baking paper with a tablespoon of olive oil. Distribute the vegetable mixture evenly among the 4 portions and add a sprig of fresh thyme to each.

Cut the salmon fillet into slices approximately 4 mm thick. Place the fish slices crosswise over the bed of vegetables and season with freshly ground black pepper. Add the potatoes around the edges, next to the fish, and sprinkle with salt. Drizzle each portion with a tablespoon of olive oil and 2 tablespoons of dry white wine.