Salmon and Zucchini Baked in Parchment

Prep Time:
15 mins
Total Time:
30 mins

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


  • 1 small zucchini, halved lengthwise and thinly sliced

  • 1 shallot, thinly sliced

  • 1 tablespoon butter, cut into pieces

  • ¼ 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)


  1. 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.

  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 cooks' note).


Cook's Notes

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.

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