SALMON AND ZUCCHINI BAKED IN PARCHMENT
Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
- 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.
- 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 cooks' note).
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Regina Danielson
[email protected]This recipe was a bit bland for my taste. I added some extra lemon and garlic to the sauce, and it was much better. The salmon and zucchini were cooked well, but the overall flavor was just a bit too subtle for me.
plugz ha
[email protected]I'm not a big fan of zucchini, but this recipe changed my mind. The zucchini was cooked perfectly and had a nice caramelized flavor. The salmon was also cooked well and the lemon-herb sauce was a great addition. Overall, this was a great recipe and I
Bam Khati
[email protected]5 stars! This recipe was easy to follow and the end result was delicious. The salmon was flaky and moist, and the zucchini was tender and flavorful. I will definitely be making this again.
Miracle Parkinson
[email protected]This recipe was a total hit! The salmon and zucchini were cooked perfectly and the lemon-herb sauce was divine. I served it with a side of roasted potatoes and it was a complete meal. I will definitely be making this again.