Dill and Lemon Salmon Baked in Parchment

I recently visited my incredible, ninety-eight year old mother-in-law Mary. As I got out of taxi, I found her watering her lawn; she told me she would be right in after watering the outdoor plants and pruning a bit. Once inside, we watched a bit of tennis and baseball before heading off the grocery store. We picked up a rotisserie chicken and salad fixings for dinner that night, a grapefruit for breakfast the next morning and cottage cheese for lunch. Later that night, we enjoyed a delicious chicken, portion controlled chicken dinner.

The next morning I came downstairs to find Mary doing her tai chi exercises. We planned a fun filled day of watching tennis, visiting with friends and another food shopping trip. Knowing how much she would appreciate any home-cooked meal, especially a healthy one, I offered to make dinner. I suggested salmon and her eyes lit up saying she loved salmon and rarely has it. I decided to make Dill & Lemon Baked Salmon in Parchment. Mary was intrigued by the cooking in parchment; she loved how easy the meal was to put together, the final presentation, and the simplicity of throwing away the parchment paper to clean up.

I had a such a wonderful visit with my mother-in-law and look forward to my next visit and cooking for her again. Mary has already put in a request for salmon baked in parchment. It was a delectable and decadent meal, one I will be making again soon, and of course when I visit her again.

                                                        Dill and Lemon Salmon Baked
                                                                     in Parchment

                                                                       Courtesy of
                                                                      Paleo

Ingredients

2 6-oz. salmon fillets
2 zucchini, halved lengthwise and
   thinly sliced
1/4 red onion, thinly sliced
1 tsp. fresh dill, chopped
2 slices lemon
1 tbsp. freshly lemon juice
Extra virgin olive oil for drizzling
Salt and freshly ground pepper

Instructions
1. Preheat the oven to 350 degrees F.  Prepare two large pieces of parchment paper by folding them in half to crease. Then open the papers and lay flat.

2. On one side of the crease, place half of the zucchini, red onion, dill, and one lemon slice. Drizzle with olive oil and sprinkle with the lemon juice. Season with salt and pepper. Repeat with the second piece of parchment paper amd remaining ingredients.

3. Fold the parchment paper over the salmon to close, making a half-moon shape. Seal the open sides by folding small pleats in the paper. Place the parchment packets on a rimmed baking sheets and bake for 15-20 minutes until the salmon is opaque.
Serve warm.

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