Baked Salmon in Parchment

All day at work all I could think about was what I wanted to make for dinner. But it wasn't till after I had gotten home that I remembered one day in my nutrition lab where all we focused on was wrap cookery. So tonight I decided to bake salmon in parchment paper for my parents and I as a healthy summer meal that I anyone can do. 

Baked Salmon and Zucchini in Parchment 

yield: 1 serving

1 small zucchini or summer squash - halved and thinly sliced 

1 tablespoon shallots- thinly sliced 

Olive oil 

Salt and Pepper 

1 8-ounce salmon fillet 

1 tablespoon lemon juice 

A pinch of dill weed 

1 piece of parchment paper 

Preheat your oven to 400 degrees. Fold the parchment paper in half to crease it then open it back up. On one side lay down the sliced zucchini and top with shallots. Drizzle a small amount of olive oil over vegetables and season with salt and pepper. Lay the salmon fillet over the vegetables, squeeze lemon juice over fish and top with dill weed. Fold over the other half of parchment and fold the bottom part over the top in small creases until the opening of parchment is sealed. Bake for 15 minutes, let sit for 2-3 minutes out of oven, then cut a slit in the top, open up parchment and serve. 

My work schedule this week has been switched around so it almost makes it feel like this week has gone on forever, although thats also probably because I worked Sunday as well. Either way I am happy for this week to almost be over and to fit in some more driving practice in this weekend. So till next time, 

Keep Cooking Brooklyn!