Looking for a quick and delicious meal that’s as impressive as it is easy to make? Dive into the delightful world of "Salmon and Summer Squash in Parchment"! This recipe not only showcases the vibrant flavors of fresh salmon and summer squash, but it also offers a hassle-free cooking method that seals in all the delicious juices. Perfect for a weeknight dinner or a special occasion, this dish will have your taste buds dancing and your guests asking for seconds. Get ready to elevate your culinary game with this simple yet elegant recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 medium summer squash, sliced
- 1 zucchini, sliced
- 2 tbsp olive oil
- 1 lemon, sliced
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help cook the salmon and vegetables evenly in the parchment paper.
- Prepare two large pieces of parchment paper, approximately 12x16 inches each. Fold each piece in half to create a crease, then open them back up. This will help you know where to place the ingredients.
- On one side of each parchment paper, drizzle 1 tablespoon of olive oil. Spread the oil evenly across the surface to prevent sticking.
- Place one salmon fillet on each oiled side of the parchment paper. Season the fillets generously with salt and pepper to taste.
- Arrange the sliced summer squash and zucchini around the salmon fillets. Make sure to distribute them evenly for balanced cooking.
- Drizzle the remaining tablespoon of olive oil over the vegetables and salmon. This will enhance the flavor and help with cooking.
- Place a few lemon slices on top of each salmon fillet. The lemon will infuse the fish with a refreshing flavor as it cooks.
- Fold the parchment paper over the salmon and vegetables to create a sealed packet. Start at one end and make small overlapping folds along the edges to ensure no steam escapes during cooking.
- Place the sealed parchment packets on a baking sheet and transfer them to the preheated oven. Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once cooked, carefully remove the packets from the oven. Be cautious of the hot steam when opening the parchment.
- Transfer the contents of each packet to a plate. Garnish with fresh dill for an aromatic finish.
- Serve immediately and enjoy your delicious Salmon and Summer Squash in Parchment!
Tips
- Choose Fresh Ingredients: The quality of your salmon and vegetables will significantly impact the final dish. Look for vibrant summer squash and fresh, firm salmon fillets for the best flavor.
- Don’t Skip the Dill: Fresh dill adds a wonderful aromatic touch to the dish. If you can, opt for fresh over dried for a more vibrant flavor.
- Seal Well: Ensure your parchment packets are tightly sealed to trap steam, which is essential for cooking the salmon evenly and keeping it moist.
- Customize Your Veggies: Feel free to add other seasonal vegetables like bell peppers or asparagus to the mix for added color and nutrition.
- Watch the Cooking Time: Keep an eye on the cooking time; depending on the thickness of your salmon fillets, you may need to adjust it slightly. The salmon should flake easily with a fork when done.
- Serve with a Side: Pair this dish with a light salad or some whole grains like quinoa or brown rice to make it a complete meal.
- Use Lemon Zest: For an extra burst of flavor, consider adding some lemon zest to the salmon before sealing the packets.Enjoy your culinary adventure with this Salmon and Summer Squash in Parchment recipe, and impress your family and friends with your cooking skills!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 6g
Protein: 34g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 90mg
