With our abundance of zucchini (Did I mention we only spend $1 on those two huge zucchinis?), I decided I needed to use it in something OTHER than zucchini bread. Thankfully we had some frozen salmon and I could whip up this recipe I found in Everyday Food. (I must thank my Aunt Kay for that subscription – we make a LOT of things that we find in there.)
This recipe was SO easy and quick. Plus, it tasted awesome. I loved all the flavors – the lemon really brought out the best in the salmon and zucchini. If you need a simple meal, please try this. Plus, cleanup is a snap!
Salmon and zucchini in parchment paper
adapted from Everyday Food
2 small zucchini, halved lengthwise and thinly sliced
2 tablespoon butter, cut into pieces
1/2 teaspoon dried dill weed
2 lemon slice, halved, plus 4 teaspoons fresh lemon juice
coarse salt and ground pepper
2 skinless salmon fillet (6 to 8 ounces each)
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.
On one side of crease, mound zucchini; top with 1 tbsp butter, 1/4 tsp dill, and 1 lemon slice. Season with salt and pepper. Place salmon on top; drizzle with 2 tsp. 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.
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.