Recipes Ingredients Seafood Recipes Salmon Recipes Salmon and Zucchini Baked in Parchment 3.7 (133) Prep Time: 15 mins Total Time: 30 mins Servings: 1 Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple. Directions 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). Cook's Notes 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.