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Home Page » Food » Salmon and Zucchini Baked in Parchment

Salmon and Zucchini Baked in Parchment

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Put on a pot of rice when the salmon goes into the oven. Both will be done at the same time, and you'll have a complete dinner, with only one pot to wash.

Two Ways to Serve: You can either place the packet on a plate and cut it open, or make a slit in the paper and use a large metal spatula to transfer the contents to a serving plate.

Prep: 15 minutes
Total: 30 minutes

Ingredients

Serves 1

  • 1 small zucchini, halved lengthwise and thinly sliced
  • 1 shallot, thinly sliced
  • 1 tablespoon butter, cut into pieces
  • 1/4 teaspoon dried dill weed
  • 1 lemon slice, halved, plus 2 teaspoons fresh lemon juice
  • coarse salt and ground pepper
  • 1 skinless salmon fillet (6 to 8 ounces)

Directions

  1. Preheat oven to 350. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
  2. 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.
  3. 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 note).
  4. You can either place the packet on a plate and cut it open, or make a slit in the paper and use a large metal spatula to transfer the contents to a serving plate.
From Everyday Food, April 2007

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