Salmon and Summer Squash In Parchment - BigOven 174453

Salmon and Summer Squash In Parchment

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Salmon and Summer Squash In Parchment"

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This party-appropriate salmon and squash dish is baked in parchment paper, which seals in the flavors and makes cleanup easy.


Ingredients

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1 Lemon
1 small shallot; minced
1 tablespoon Oregano; fresh, chopped
1 tablespon Extra Virgin Olive Oil
1 tablespoon Salt
1/4 teaspoon Black pepper
6 pieces Parchment paper
2 medium Zucchini; thinly sliced lengthwise
6 fillets Salmon

Original recipe makes 6

Servings  

Preparation

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.

Notes

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.

Credits

Added on Award Medal
Calories Per Serving: 849 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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. [I posted this recipe.]
hbjacks03 4 years ago
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