Ready in 45 minutes
This party-appropriate salmon and squash dish is baked in parchment paper, which seals in the flavors and makes cleanup easy.
Preheat oven to 400 degrees F. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
In medium bowl, combine lemon juice, yellow squash, shallot, oregano, oil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
Place parchment rectangles on work surface with a short side of parchment closest to you. On half of each parchment rectangle, arrange one-sixth of zucchini slices lengthwise, overlapping slightly, 2 inches from edge closest to you. Place salmon on zucchini; sprinkle with lemon peel and 1/2 teaspoon salt, then top with yellow-squash mixture. Fold other half of parchment over ingredients. To seal packets, begin at 1 corner and tightly fold edges of paper over about 1/2 inch all around, overlapping the folds.
Place packets on large cookie sheet. Bake 17 minutes or until salmon turns opaque throughout (to check for doneness, open 1 packet first, being careful to avoid escaping steam). To serve, carefully cut all packets open, and with spatula, gently transfer salmon and vegetables to 6 dinner plates. Spoon any liquid remaining in parchment over salmon and vegetables.
Baking fish wrapped in special grease- and moisture-resistant paper ("en papillote" in French) allows it to steam in its own juices, locking in aroma and flavor. For even cooking, choose fillets of uniform thickness.