Ingredients

• 4 ounce salmon fillet, skin-on, 5-6 oz each
• 2 zucchini, sliced into thin ribbons or julienned
• 1 red bell pepper, thinly sliced into strips
• 1 yellow onion, thinly sliced
• 2 lemon, thinly sliced into rounds
• 3 tablespoon fresh dill, chopped
• 2 tablespoon fresh parsley, chopped
• 2 tablespoon extra-virgin olive oil
• 0.25 teaspoon sea salt
• 0.125 teaspoon ground black pepper
• 1 teaspoon garlic powder

Steps

1. Preheat oven to 400°F.
2. Cut four 12x16 inch rectangles of parchment paper. Lay each on a work surface with the longer edge horizontal.
3. Trim zucchini into thin ribbons using a vegetable peeler or mandoline, and set aside.
4. Slice red bell pepper into thin strips, discarding seeds and white membranes, and set aside.
5. Slice yellow onion thinly and separate into rings; set aside.
6. Slice lemons into thin rounds, keeping seeds and removing them as needed; set aside.
7. In a small bowl, combine chopped dill, chopped parsley, garlic powder, sea salt, and black pepper.
8. On the lower half of each parchment rectangle, arrange one quarter of the zucchini ribbons in a pile, forming a bed slightly larger than the salmon fillet.
9. Layer one quarter of the bell pepper strips and onion slices on top of the zucchini on each paper.
10. Pat each salmon fillet dry with a paper towel and place skin-side down on top of the vegetable bed on each parchment piece.
11. Season the top of each salmon fillet with one quarter of the herb mixture.
12. Arrange lemon slices on top of and slightly around each salmon fillet.
13. Drizzle 1½ teaspoons olive oil over each packet.
14. Fold the parchment paper in half over the salmon, bringing the top edge down to meet the bottom edge. Fold and crease the open edges tightly in a series of small overlapping folds to seal the packet completely, starting from the corner nearest you and working around. The packet should hold its shape firmly.
15. Place all four sealed packets on a baking sheet, seam side up.
16. Bake for 15-18 minutes until the packets are puffed and light golden, and the salmon is opaque and flakes easily when tested with a fork. Ensure salmon reaches an internal temperature of 145°F at the thickest part.
17. Carefully remove packets from the oven using tongs or a spatula. CAUTION: Steam will be extremely hot. Place packets on serving plates.
18. At the table, carefully open packets by cutting along the top fold with a sharp knife or kitchen scissors, allowing steam to escape away from you. Fold back the parchment to reveal the salmon and vegetables.