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.
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|Serving Size: 1 Serving (486g)|
|Recipe Makes: 6|
|Calories from Fat: 481 (57%)|
|Amt Per Serving||% DV|
|Total Fat 53.4g||71 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 217.8mg||67 %|
|Sodium 242.5mg||8 %|
|Potassium 1688.9mg||44 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 4.3g|
|Protein 82.3g||118 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 849
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