Salmon And Zucchini Baked In Parchment

1 small zucchini, halved lengthwise and thinly sliced

1 shallot, thinly sliced

1 tablespoon butter, cut into pieces

0.25 teaspoon dried dill weed

1 slice lemon, halved

2 teaspoons fresh lemon juice

Coarse salt and ground pepper

1 skinless salmon fillet (6 to 8 ounces)

Preheat oven to 350 degrees.
Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper.
Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet.
Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐟Seafood

Cuisine🇺🇸American

Occasions📆Everyday🥦Healthy Meal

Season☀️Summer

DifficultyEasy ⏰ 20m