Salmon and Summer Squash in Parchment

1. 1

   Preheat oven to 400 degrees F. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.

2. 2

   In medium bowl, combine lemon juice, yellow squash, shallot, oregano, oil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

3. 3

   Place parchment rectangles on work surface with a short side of parchment closest to you.

4. 4

   On half of each parchment rectangle, arrange one-sixth of zucchini slices lengthwise, overlapping slightly, 2 inches from edge closest to you.

5. 5

   Place salmon on zucchini; sprinkle with lemon peel and 1/2 teaspoon salt, then top with yellow-squash mixture.

6. 6

   Fold other half of parchment over ingredients.

7. 7

   To seal packets, begin at 1 corner and tightly fold edges of paper over about 1/2 inch all around, overlapping the folds.

8. 8

   Place packets on large cookie sheet.

9. 9

   Bake 17 minutes or until salmon turns opaque throughout (to check for doneness, open 1 packet first, being careful to avoid escaping steam).

10. 10

    To serve, carefully cut all packets open, and with spatula, gently transfer salmon and vegetables to 6 dinner plates.

11. 11

    Spoon any liquid remaining in parchment over salmon and vegetables.

* Per serving · 4 servings · Values may vary.