Recipes Ingredients Seafood Recipes Salmon Recipes Salmon and Zucchini Baked in Parchment 3.7 (133) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 1 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 lemon slice, halved, plus 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). 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. Rate it Print