Salmon and Zucchini in a Pouch

Salmon Zucchini in a Pouch

You'll love this easy and tasty treat.  It is a one packet deal. Have it with rice or just on it's own. Change up the veggys to your liking.

This recipe can be made by substituting orange slices, spinach, and fresh ginger instead of the zucchini, lemon and fresh dill.

Ingredients

• 1 small zucchini, halved lengthwise and thinly sliced
• 1 shallot, thinly sliced Or  small onion
• 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 degrees. Fold a large piece of parchment paper  or foil (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).

Cook's Note

Two Ways to Serve: 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.