Seasoned Salmon & Zucchini Baked in Parchment

Rated 5/5 based on 5 customer reviews
  • Prep: 15 min
  • Cook: 25 min
  • Total: 40 min
  • Servings: 4

Ingredients (7)

  • 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
  • salt and pepper

Steps (7)

  • Step 1
    Preheat oven to 400°F.
  • Step 2
    Cut sheets of parchment paper and fold in center.
  • Step 3
    Cut zucchini into spears. Divide into four equal portions and place on folded halves of parchment paper. Sprinkle with salt and pepper.
  • Step 4
    Rinse salmon fillets then pat dry with paper towels. Discard paper towels. Layer over zucchini and season fillets with salt and pepper.
  • Step 5
    Drizzle dressing evenly across each salmon portion (about 1 tablespoon of dressing per piece), then top with lemon slices and dill.
  • Step 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.
  • Step 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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