Ingredients: Serves 2
2 small zucchini, halved lengthwise and thinly sliced
2 shallot, thinly sliced
2 tablespoon butter, cut into pieces
1/2 teaspoon dried dill weed
2 lemon slices, halved, plus 2 teaspoons fresh lemon juice
coarse salt and ground pepper
2 skinless salmon fillet (6 to 8 ounces each)
Preheat oven to 350 degrees. Fold 2 large pieces of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay them flat. On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve.
(Recipe from www.marthastewart.com)