Recipes Ingredients Seafood Recipes Salmon Recipes Salmon and Zucchini Baked in Parchment 3.7 (133) 12 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share 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. Ingredients 1 small zucchini, halved lengthwise and thinly sliced 1 shallot, thinly sliced 1 tablespoon butter, cut into pieces ¼ 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. Originally appeared: Everyday Food, April 2007 Rate It PRINT