Salmon and Summer Squash in Parchment Recipe

Name: Salmon and Summer Squash in Parchment
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon; 2 medium yellow summer squash; 1 small shallot; 1 tbsp. chopped fresh oregano leaves; 1 tbsp. Extra virgin olive oil; 1 tsp. salt; 1/4 tsp. coarsely ground black pepper; 6 piece Parchment paper; 2 medium zucchini; 6 piece skinless salmon fillet

Servings: persons

1 lemon
2 medium yellow summer squash
1 small shallot
1 tbsp. chopped fresh oregano leaves
1 tbsp. Extra virgin olive oil
1 tsp. salt
1/4 tsp. coarsely ground black pepper
6 piece Parchment paper
2 medium zucchini
6 piece skinless salmon fillet

1
Preheat oven to 400 degrees F. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
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
Place parchment rectangles on work surface with a short side of parchment closest to you.
4
On half of each parchment rectangle, arrange one-sixth of zucchini slices lengthwise, overlapping slightly, 2 inches from edge closest to you.
5
Place salmon on zucchini; sprinkle with lemon peel and 1/2 teaspoon salt, then top with yellow-squash mixture.
6
Fold other half of parchment over ingredients.
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
Place packets on large cookie sheet.
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
To serve, carefully cut all packets open, and with spatula, gently transfer salmon and vegetables to 6 dinner plates.
11
Spoon any liquid remaining in parchment over salmon and vegetables.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lemon, 2 medium yellow summer squash, 1 small shallot, 1 tbsp. chopped fresh oregano leaves, and more.

Yes, Salmon and Summer Squash in Parchment falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon and Summer Squash in Parchment

How did you like this recipe?

Frequently Asked Questions