Back to Salmon and Zucchini Baked in Parchment All Reviews for Salmon and Zucchini Baked in Parchment - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 30 mins Servings: 1 salmon
Ingredients Ingredient Checklist 1 small zucchini, halved lengthwise and thinly sliced 1 shallot, thinly sliced 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)
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 1 salmon
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 1
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 1
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 1
1
salmon
salmon
Ingredients
Ingredients
- 1 small zucchini, halved lengthwise and thinly sliced 1 shallot, thinly sliced 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
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.
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.
Reviews (13)
Add Rating & Review 133 Ratings 5 star values: 37 4 star values: 39 3 star values: 36 2 star values: 15 1 star values: 6
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Reviews (13)
Add Rating & Review 133 Ratings 5 star values: 37 4 star values: 39 3 star values: 36 2 star values: 15 1 star values: 6
Add Rating & Review
133 Ratings 5 star values: 37 4 star values: 39 3 star values: 36 2 star values: 15 1 star values: 6
133 Ratings 5 star values: 37 4 star values: 39 3 star values: 36 2 star values: 15 1 star values: 6
133 Ratings 5 star values: 37 4 star values: 39 3 star values: 36 2 star values: 15 1 star values: 6
5 star values: 37 4 star values: 39 3 star values: 36 2 star values: 15 1 star values: 6
Martha Stewart Member Rating: Unrated 02/18/2015 This was great! I used garlic and sweet onion instead of the shallots (cos I didn't have any on hand), and it still turned out very tasty. I can see myself using this recipe for other types of fish aside from salmon, as well. This is a fun new way to cook fish with the parchment paper. After cooking this, my husband asked if I added the recipe to our special household recipe book -- a sign that dinner went over very well (: Will definitely be cooking this again soon! Martha Stewart Member Rating: Unrated 09/21/2013 My husband is not a particular fan of zucchini; he ate 2 servings of this (though I should have made him some rice or other carb to go with it, as he said he was still hungry). I don't really care for dill; I loved this. I highly recommend this recipe as quick, easy, and delicious. Perfect for a hectic weeknight, worthy of company. You won't be disappointed! Martha Stewart Member Rating: Unrated 04/28/2013 Looks so yummy but i was wondering can i use foil instead of parchment paper ?! Martha Stewart Member Rating: Unrated 01/29/2013 The recipe is wonderful I also added julienned red pepper & some capers with a splash of white wine to moisten. Love it Martha Stewart Member Rating: Unrated 09/01/2012 We found the salmon needed about 25 minutes instead of 15-18 (we did use skin-on, though). Otherwise, loved the dill. We used olive oil instead of butter, and an Walla Walla onion instead of a shallot - delicious! Martha Stewart Member Rating: 5 stars 07/22/2011 This was very simple and full of flavor! The dill and lemon adds a great zest, and the vegetables pair perfectly. I agree with the suggestion to serve with rice, but it's also hearty enough to work on its own. I used Earth Balance butter substitute, and it tasted great. This will be a staple for me! Martha Stewart Member Rating: Unrated 04/04/2010 Just made this for dinner - replaced the dill for herbes de provence and it was also great (a bit earthier). Very tasty and gotta love how easily this comes together! Martha Stewart Member Rating: Unrated 03/31/2010 Great SCD (Specific Carbohydrate Diet) recipe! Sometimes it's easy to feel restricted having Crohn's, but this proves you don't have to. Thanks. Martha Stewart Member Rating: Unrated 03/04/2010 This was delicious! Easy to make, easy to clean up and healthy too. I would not use as much butter next time, I don't think you need it. This will definitely be added to my dinner rotation! Martha Stewart Member Rating: Unrated 04/23/2009 This is an AWESOME, quick, healthy, and satisfying meal. My entire family of six including four children aged 10 - 16 loved it. I didn't have shallots on hand but substituted leeks in place; 1/2 of a leek (white part only) thinly sliced for each packet. The family has requested that we eat this once a week. Absolutely DELICIOUS! Martha Stewart Member Rating: Unrated 04/08/2009 This recipe made me feel like a skilled cook. I even enjoyed the meal! Martha Stewart Member Rating: Unrated 11/19/2008 This is one of my favorite recipes, so simple, delicious, and healthy. The shallots make the recipe stand out.Martha Stewart Member
Rating: Unrated 02/18/2015
This was great! I used garlic and sweet onion instead of the shallots (cos I didn’t have any on hand), and it still turned out very tasty. I can see myself using this recipe for other types of fish aside from salmon, as well. This is a fun new way to cook fish with the parchment paper. After cooking this, my husband asked if I added the recipe to our special household recipe book – a sign that dinner went over very well (: Will definitely be cooking this again soon!
Rating: Unrated
Rating: Unrated 09/21/2013
My husband is not a particular fan of zucchini; he ate 2 servings of this (though I should have made him some rice or other carb to go with it, as he said he was still hungry). I don’t really care for dill; I loved this. I highly recommend this recipe as quick, easy, and delicious. Perfect for a hectic weeknight, worthy of company. You won’t be disappointed!
Rating: Unrated 04/28/2013
Looks so yummy but i was wondering can i use foil instead of parchment paper ?!
Rating: Unrated 01/29/2013
The recipe is wonderful I also added julienned red pepper & some capers with a splash of white wine to moisten. Love it
Rating: Unrated 09/01/2012
We found the salmon needed about 25 minutes instead of 15-18 (we did use skin-on, though). Otherwise, loved the dill. We used olive oil instead of butter, and an Walla Walla onion instead of a shallot - delicious!
Rating: 5 stars 07/22/2011
This was very simple and full of flavor! The dill and lemon adds a great zest, and the vegetables pair perfectly. I agree with the suggestion to serve with rice, but it’s also hearty enough to work on its own. I used Earth Balance butter substitute, and it tasted great. This will be a staple for me!
Rating: 5 stars
Rating: Unrated 04/04/2010
Just made this for dinner - replaced the dill for herbes de provence and it was also great (a bit earthier). Very tasty and gotta love how easily this comes together!
Rating: Unrated 03/31/2010
Great SCD (Specific Carbohydrate Diet) recipe! Sometimes it’s easy to feel restricted having Crohn’s, but this proves you don’t have to. Thanks.
Rating: Unrated 03/04/2010
This was delicious! Easy to make, easy to clean up and healthy too. I would not use as much butter next time, I don’t think you need it. This will definitely be added to my dinner rotation!
Rating: Unrated 04/23/2009
This is an AWESOME, quick, healthy, and satisfying meal. My entire family of six including four children aged 10 - 16 loved it. I didn’t have shallots on hand but substituted leeks in place; 1/2 of a leek (white part only) thinly sliced for each packet. The family has requested that we eat this once a week. Absolutely DELICIOUS!
Rating: Unrated 04/08/2009
This recipe made me feel like a skilled cook. I even enjoyed the meal!
Rating: Unrated 11/19/2008
This is one of my favorite recipes, so simple, delicious, and healthy. The shallots make the recipe stand out.
All Reviews for Salmon and Zucchini Baked in Parchment
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All Reviews for Salmon and Zucchini Baked in Parchment
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
