One side of the parchment paper, place 1/2 the butter.
On top of the butter, arrange sliced leeks and julienned carrots.
Spread chutney or cilantro puree on salmon and place the salmon fillet on top of the vegetables. Place the remaining butter on top. Sprinkle with fresh ground pepper and no more than a pinch of salt.
Fold the other side of the parchment paper over the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 15-25 minutes (depending on thickness of fillet). Remove from oven and allow to sit for 3-5 minutes.
To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X.