Ingredients
Scale
- 1 1/4 pounds salmon (4 pieces)
- 1 small zucchini, thinly sliced
- 1 head fennel, thinly sliced (save fronds for flair)
- 2 lemons, thinly sliced
- 1 tsp dried dill
- 4 tsp Extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- Parchment paper
Instructions
- Heat oven to 375°F.
- Cut parchment into 4 ovals (15” by 10”) and fold in half.
- On each folded parchment, stack: zucchini, fennel, salmon, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp dill, and lemon slices. Drizzle with 1 tsp olive oil and add a sprinkle of fennel fronds.
- Fold parchment over the ingredients and roll edges toward the salmon.
- Place pouches on a baking sheet and bake in the center for 15 minutes.
- Carefully open with a fork and serve, adding extra fennel fronds for a fancy touch.
- Prep Time: 10
- Cook Time: 12
- Category: Dinner
Nutrition
- Serving Size: 4
- Calories: 311 kcal