Salmon and Zucchini Baked in Parchment

Salmon and Zucchini Baked in Parchment  

Ingredients:

1 small zucchini, halved lengthwise and thinly sliced
1 shallot, thinly sliced
1 tablespoon butter, cut into pieces (less or butter spray)
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 (about 15 by 16 inches) in half to crease it; open and lay it flat.
2. On one side of the 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, 17 to 20 minutes. Serve.
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.