2 small zucchinis, thinly sliced or other vegetables*
1 small shallot, thinly sliced
2 teaspoons butter
1/4 teaspoon dried dill weed or 1 teaspoon chopped fresh dill
2 lemon slices, plus 1 tablespoon fresh lemon juice
sea salt and pepper
2 salmon fillets~
- Preheat oven to 450°F. Rip off 2 pieces of parchment each about 12-inches long. Fold pieces in half to crease; open and lay flat.
- On one side of crease, place the salmon. Sprinkle with salt and pepper. Lay zucchini on top, followed by the shallot, butter, dill, and lemon slices. Season with salt and pepper and drizzle with lemon juice.
- To close, fold parchment over salmon; make small overlapping pleats to tightly seal the open sides and create a half-moon-shaped packet. Make sure it is completely sealed. Place on a rimmed baking sheet and bake about 20 minutes. Transfer to plates and carefully open packages to release steam before serving.
*You can vary the vegetables in this dish. Thinly sliced peppers, summer squash, red pepper, green beans, red onion, and tomato would also be good.
~You can also try whitefish or trout