Preheat oven to 425 degrees F. Thinly slice ½ russet potato, 1 c vegetables, and ½ lemon. Set aside.
Set one long piece of parchment paper on a cookie sheet.
Place slices of ½ potato on parchment paper (and flat vegetables if any), then place 4 oz salmon filet on top of potatoes, skin side down. Top with other vegetables, if any.
Drizzle 1 tbsp olive oil, 1 tbsp red wine vinegar*, ½ tbsp Italian seasoning, and a pinch of each salt & pepper over salmon. Place lemon slices from ½ lemon on top of salmon.
To close packet, fold parchment paper over salmon and vegetables, then tuck one corner under itself, continue to fold paper at an angle so it's tightly secured. Tuck final piece of paper under whole packet so it's secure. You're essentially folding each side onto the last side you folded. That ensures it's all closed up. Refer to photo of enclosed packet for how it's supposed to look before it goes in the oven.
Place in oven, and cook for 15-18 minutes, or until vegetables are fork tender, or cut easily with your fork. Salmon will be done cooking by this point. Serve and enjoy.