This is my favorite meal right now, and has been for a while acually. It is incredibly easy to make, so yummy, and pretty healthy. Sometimes I add minced garlic too the mix and use yellow onions instead of shallots to help use whats on hand.
Ingredients
Serves 1
1 small zucchini, halved lengthwise and thinly sliced
1 shallot, thinly sliced
1 tablespoon butter, cut into pieces
1/4 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
1. Preheat oven to 350. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
2. 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.
3. 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 note).
4. 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.
1. Preheat oven to 350. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
2. 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.
3. 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 note).
4. 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.
