Seasoned Salmon & Zucchini Baked in Parchment

  • Prep: 15 min
  • Cook: 25 min
  • Total: 40 min
  • Servings: 4
Rated 5/5 based on 7 customer reviews

Ingredients (6)

  • 2 cups sliced zucchini
  • kosher salt and freshly ground black pepper
  • 4 (6 ounces each) salmon fillets, rinsed and patted dry
  • 2 lemons, sliced
  • 2 tablespoons fresh dill sprigs

Steps (4)

  • Step 1
    Preheat oven to 400°F. Cut four sheets of parchment paper into roughly 10-inch-by-15-inch rectangles; fold in half.
  • Step 2
    Divide zucchini into four equal portions, centering each portion on one half of the folded parchment pieces; season with salt and pepper. Place salmon fillets on top of zucchini; season with more salt and pepper
  • Step 3
    Drizzle dressing evenly (about 1 tablespoon per piece across each salmon fillet) and top with lemon slices and dill sprigs. Fold parchment over salmon-zucchini layers, tightly pinching the sides of the parchment until the packets are sealed on all sides.
  • Step 4

    Place packets in a single layer on a baking sheet and bake for approximately 25 minutes. Rip open center of pouches and serve warm.

    Options: Instead of zucchini, try asparagus, spinach, green beans, broccoli or cauliflower. Use any white fish (e.g., tilapia, cod), but reduce baking time to 10 to 15 minutes.

  • For safe meat preparation, reference the USDA website.

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Reviews
(7)

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Rated 5 out of 5 by from Yummy My family loves fish this was so good. Can't wait to try more recipes
Date published: 2019-04-03
Rated 5 out of 5 by from Got my kids too eat fish A great way to get the kids to eat fish. They loved it. I will make this again.
Date published: 2017-08-17
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