Friday, June 15, 2012

Salmon & Zucchini

per serving

5 oz piece of salmon
2 cups zucchini, sliced thin
2 Tbsp fat (butter - diced, coconut oil, olive oil)
1/2 tsp dill
lemon juice
salt
parchment paper

Place zucchini on parchment paper*.  Top with fat, and sprinkle with salt and dill (1/4 tsp per filet).  Place salmon on zucchini (if skinless, place directly on top; if skin-on, nestle the salmon next to the zucchini).  Sprinkle salmon with lemon juice and salt.  Seal parchment paper.  Bake at 350 for 15 min.

How To Wrap Fish in Parchment Paper (I don't use the egg wash)

*Foil packets also work!

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