Seasoned Salmon & Zucchini Baked in Parchment

5 Reviews
  • Prep 15 m
  • Cook 25 m
  • Total 40 m
Servings: 4


  • 4 pieces parchment paper, cut roughly into 10-in by 15-in. rectangles
  • 4 (6 oz.) salmon fillets
  • 2 cups zucchini, washed, unpeeled
  • 2 lemons, sliced
  • 2 tablespoons fresh dill
  • ¼ cup Hidden Valley® Three Herb Ranch Dressing
  • salt and pepper


  1. 1. Preheat oven to 400°F.
  2. 2. Cut sheets of parchment paper and fold in center.
  3. 3. Cut zucchini into spears. Divide into four equal portions and place on folded halves of parchment paper. Sprinkle with salt and pepper.
  4. 4. Rinse salmon fillets then pat dry with paper towels. Discard paper towels. Layer over zucchini and season fillets with salt and pepper.
  5. 5. Drizzle dressing evenly across each salmon portion (about 1 tablespoon of dressing per piece), then top with lemon slices and dill.
  6. 6. Create pouches by folding the empty halves of parchment paper over the salmon-zucchini layers. Fold and pinch the sides of the parchment paper until the packets are completely sealed on all sides. Option to wrap kitchen twine around pouches.
  7. 7. Place pouches in a single layer on a baking sheet and bake for approximately 20–25 minutes. Rip open center of pouches and serve warm.
    Options: Use asparagus, spinach, green beans, broccoli or cauliflower instead of zucchini. Use any white fish (e.g., tilapia, cod) with reduced baking time: 10–15 minutes.
• For safe meat preparation, reference the USDA website.

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