Salmon and Zucchini Bake

Salmon and Zucchini Bake (great for all phases)

Ideal Protein Recipe
Ingredients

  • 1 small zucchini, halved lengthwise and thinly sliced
  • 1 shallot, thinly sliced
  • 1 teaspoon olive oil
  • 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 ( 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 crease, mound zucchini; top with shallot, olive oil, 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).

July 15, 2014 by Kristi Kirkham
Tags: Seafood
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