Salmon and Zucchini Baked In Parchement

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 335.1
  • Total Fat: 18.3 g
  • Cholesterol: 80.5 mg
  • Sodium: 171.1 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 30.5 g

View full nutritional breakdown of Salmon and Zucchini Baked In Parchement calories by ingredient
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I got this from Martha I got this from Martha
Number of Servings: 1


    1 small zucchini, halved lengthwise and thinly sliced
    1 shallot, thinly sliced
    1 T Smart Balance Butter, light
    1/4 tsp dried dill weed
    1 lemon slice, halved, plus 2 tsp frest lemon juice
    coarse salt and ground pepper
    1 skinless salmon fillet (4 oz)


1. Preheat oven to 350. Fold a large piece of parchment paper (15x16) in half to crease it; open, and lay it flat.
2. On the side of the crease, mound zucchini; top with shallot, butter dill, and lemon slices. Season with salt and pepper. Place salmon on top and drizzle with lemon juice and season with salt and pepper.
3. 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, about 15-17 minutes.
4. You can either place the packet on a plate and cut it open r make a slit in the paper and use a large metal spatula to transfer the contents to a plate.

Number of Servings: 1

Recipe submitted by SparkPeople user RAWEBER1117.

TAGS:  Fish | Dinner | Fish Dinner |

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