Salmon & zucchini baked in parchment

This recipe was adapted from the April 2007 issue of Everyday Food magazine.  It is a complete meal for one, but can easily be adapted for more people.  The recipe is simple, the food is healthy and the flavors are divine.  It’s fun to assemble, fun to unwrap and fun to eat.  I can safely say that this is one of my favorite meals.

Today we’re going to take a photographic journey through the process of making this flavor-fest. Click each photo to embiggen and see the salmon in all its yumminess.

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

salmon & zucchini 2Preheat oven to 350°F.  Fold a large piece of parchment paper in half to crease it; open it and lay it flat on a baking sheet.

On one side of the crease, mound zucchini.  Top with shallot, butter, dill and lemon slices.  Season with salt and pepper.

 

salmon & zucchini 4

Place salmon on top.  Drizzle with lemon juice and season with salt and pepper.

To close, fold parchment over the salmon.  Make small overlapping pleats to seal the open sides and create a half-moon-shaped packet.  Place on a rimmed baking sheet and bake until salmon is opaque throughout, about 15-17 minutes.

salmon & zucchini 6To 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 spatula to transfer the contents to a plate.

salmon & zucchini 5

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2 Comments (+add yours?)

  1. nutmegnanny
    Jun 29, 2009 @ 23:40:36

    I do not eat fish but it does look delicious. Perhaps it’s time for me to give it a try?

    Reply

  2. Molly
    Jul 11, 2009 @ 19:00:20

    That looks fantastic!!!

    Reply

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