8 small red-skinned potatoes, sliced 1 large carrot, sliced 4 ounces green beans, cut into 1-1/2 inch pieces 1/4 cup olive oil 1/4 cup soy sauce 2 large leeks (white and pale green parts only), sliced 3 green onions, sliced 2 Tablespoons chopped fresh dill or 2 teaspoons dried dillweed 1 Tablespoon chopped fresh basil or 1 teaspoon dried nonstick vegetable oil spray Four 6-ounce salmon fillets 4 Tablespoons unsalted butter Preheat oven to 450 degrees. Fill large pot with water to depth of 1 inch. Place steamer rack in pot and bring water to boil. Place potatoes and carrot slices on steamer rack. Cover pot and steam 5 minutes. Add green beans and steam 5 minutes longer. Transfer vegetable to large bowl. Add olive oil, soy sauce, leeks, green onions, dill and basil and toss well. Season to taste with pepper.
Place 4 large foil sheets on baking sheets. Spray foil with vegetable oil spray. Place 1 salmon fillet on each foil sheet. Season with pepper. Spoon vegetable mixture evenly over salmon. Top each with 1 Tablespoon butter. Wrap foil around salmon and vegetables and seal.
Bake until fish is opaque, about 13 minutes. Transfer salmon and vegetables to plates; discard foil.