Ingredients per pouch:
1 4-6 oz filet of salmon, skinless
1 small zucchini (or 1/2 large) sliced thin
1 lemon, sliced thin
1 shallot, sliced thin
2 sprigs fresh dill, plus more for garnish
2 sprigs fresh thyme, plus more for garnish
1 tablespoons olive oil
kosher salt & freshly ground black pepper
Preheat the oven to 400 degrees.
In the middle of a sheet of parchment paper, layer the zucchini with the shallots, leaving at least 1.5 to 2 inches from the top and bottom edges. Drizzle with 1 tablespoon of olive oil, and a pinch of salt and pepper.
Place the salmon on top of the bed of zucchini and shallot, and add another pinch of salt and pepper. Place the lemon slices on top of the salmon, and top with the sprigs of dill and thyme. Drizzle the last tablespoon of olive oil over the lemon and herbs.
Wrap up the packet. I find it is best to save rolling the ends for last. So, roll the middle seam tightly first, then securing it with the sides. The tighter you roll the paper, the better chances it has of staying put. You want to make sure that the seams won't let any air escape, so the parchment paper really lets the fish and veggies steam. See below!
Bake for 18-20 minutes, depending on the size of your fish filet.
Yummm its zucchini and summer squash season! This is my absolute favorite way to cook zucchini and summer squash. It packs so much flavor. Cooking in parchment is also so fun to do for a small group of people, and perfect for dinners for one. Get ready for a lot of parchment meals in the next coming months - it is one of my summertime favorites.
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