Cut parchment into pieces roughly 18″ x 15″. Fold long side in half and cut into a heart, large enough to contain one serving of fish and vegetables when folded in half.
Using kitchen shears cut salmon into individual servings, approximately 4-6 oz each.
Trim ends off of green beans or julienne peppers and divide evenly on to one side of parchment paper.
Place one piece of salmon on top of each portion of vegetables; season generously with salt and pepper.
Evenly divide garlic, lemon peel, and green onions over the fish. Add 1 Tbsp of the Basil Butter on top of the fish.
Fold the other half of the parchment over the fish and veg. Starting at one corner, tightly crimp the edges of the paper to seal it.
Place pouches on a baking sheet and bake for 10 minutes. When finished, the parchment should puff up slightly. Remove from oven and serve immediately. Carefully cut envelope open and squeeze lemon wedge. Eat up!