salmon and zucchini baked in parchment

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Salmon and Zucchini Baked in Parchment

Salmon

Salmon and Zucchini Baked in Parchment

Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.

Ingredients

1 small zucchini, halved lengthwise and thinly sliced
1 shallot, thinly sliced
1 tablespoon butter, cut into pieces
¼ 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)

Directions

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. Serve (see cooks' note).

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