Cook salmon in the oven in foil packets along with sliced mushrooms, sliced green onions and precooked sliced carrots. Preheat the oven to 350 degrees. These packets also work well on the barbecue grill.
Prepare the foil packets using one 12-inch by 18-inch piece of heavy duty foil for each. Place the vegetables on the packet first and then add a 4-ounce filet cut to approximately 3/4 inch thick. Drizzle the salmon with a tablespoon of melted butter or olive oil. Choose the options to add before sealing the packet, including salt and pepper, fresh herbs, citrus juices or slices, and minced garlic.
Seal the packets by bringing two opposite sides together and double-folding the foil. Fold the remaining ends to finish the seal, but leave enough room for steam to build. Place the sealed packets in a single layer in a baking pan. Preheat the oven and cook the packets for 30 minutes. Open a packet and test the salmon. It is done if the fish flakes easily with a fork.
Fresh salmon is available in wild or farm-raised varieties. The label indicates the type of salmon. Frozen salmon is a good option when fresh is not available, but requires thawing in the refrigerator before cooking.