Fish

Salmon and Zucchini Baked In Parchement is for Dinner.

Salmon and Zucchini Baked In Parchement takes several minutes to prepare.

Salmon and Zucchini Baked In Parchement takes several minutes to cook.

Salmon and Zucchini Baked In Parchement makes 1 servings.

The ingredients for Salmon and Zucchini Baked In Parchement are:

1 small zucchini, halved lengthwise and thinly sliced
1 shallot, thinly sliced
1 T Smart Balance Butter, light
1/4 tsp dried dill weed
1 lemon slice, halved, plus 2 tsp frest lemon juice
coarse salt and ground pepper
1 skinless salmon fillet (4 oz)

Here is how you make Salmon and Zucchini Baked In Parchement:

1. Preheat oven to 350. Fold a large piece of parchment paper (15x16) in half to crease it; open, and lay it flat.2. On the side of the crease, mound zucchini; top with shallot, butter dill, and lemon slices. Season with salt and pepper. Place salmon on top and 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, about 15-17 minutes.4. You can either place the packet on a plate and cut it open r make a slit in the paper and use a large metal spatula to transfer the contents to a plate.Number of Servings: 1Recipe submitted by SparkPeople user RAWEBER1117.

The nutritional information for Salmon and Zucchini Baked In Parchement is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 335.1

• Total Fat: 18.3 g
• Cholesterol: 80.5 mg
• Sodium: 171.1 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 2.8 g
• Protein: 30.5 g