Ingredients
Scale
- 1 medium zucchini, sliced into 1/4-inch rounds
- 24 grape tomatoes, halved or quartered
- 1 shallot or 1/2 yellow onion, thinly sliced
- 1/2 tablespoon extra-virgin olive oil
- 1/2 tablespoon balsamic vinegar
- Pepper, to taste
- 4 salmon fillets, each about 5 ounces each and 1 1/2 inches thick
Instructions
- Preheat oven to 375˚F.
- Toss – in a bowl the zucchini, grape tomatoes, and shallot with the olive oil, vinegar, and pepper.
- Place in the center of the parchment paper (4 half-sheets, 12×16 inches each), 1/4 of the vegetable mixture and top with a salmon fillet. Season the salmon with pepper, drizzle with 1 teaspoon of olive oil (optional, but highly recommended).
- Bring together the long ends of the parchment paper to create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on a sheet pan.
- Bake on the center rack in the oven the fish for 20 minutes.
- Remove the packet from the oven, and unwrap it or cut off the top. Serve immediately.
Notes
*You can switch out the salmon for any other white fish – cooking fish in parchment is ideal!
*The seasoning can be as simple as salt, pepper, and lemon, but the addition of herbs such as thyme or dill are always great!
*For the vegetables, choose something that’s quicker cooking, such as greens, tomatoes, thinly sliced mushrooms, summer squashes, or peppers, but probably not root vegetables or winter squashes.
*The combinations are endless, so pick up some parchment paper and start folding – it makes for an easy clean-up!
- Prep Time: 5
- Cook Time: 20
- Category: Dinner