J'Ande's Salmon En Papillote

• 2 medium zucchini
• 2 medium yellow crookneck squash
• 1 medium onions
• 1/4 cup butter, unsalted
• 4 tablespoons lemon juice fresh
• 4 tablespoons wine merlot
• 2 tablespoons liqueur grand marnier or cointreau, orange flavor
• 1 x black pepper cracked
• 1 x garlic powder
• 1 x dill weed
• 1 x thyme
• 1 x rosemary leaves
• 1 x salt
• 4 each salmon fillets

1. Preheat oven to 500 degrees F.
2. Melt butter and stir in the lemmon juice.
3. Adjust amount of lemon juice to taste.
4. Cut two 10 to 11 inch circles from parchment paper.
5. Slice zucchini and crookneck squash into 4 lateral slices each.
6. Cut onion into 18 inch slices.
7. Season all with salt, if desired.
8. Heat a large cast iron skillet over medium high heat, then coat with non-stick cooking spray and sear both sides of vegetables, but do not saute them.
9. On 1/2 of each parchment circle, layer onion and zuchinni slices.
10. Generously season salmon fillets with the garlic powder, dill, thyme, rosemary and salt (if desired).
11. Layer the hooked squash and the green pepper on top.
12. Fold each parchment circle over and tightly seal by folding edges, leaving enough of an opening to spoon in the following; 4 tablespoons of melted lemmon butter, 2 tablespoons wine, 2 tablespoons Grand Marnier.
13. Compleatly seal the parchment envelope.
14. Place in the 500 degree F oven and bake for 7 minutes.
15. Serve immediately.

zucchini, onions, butter, lemon juice fresh, wine merlot, liqueur grand marnier, black pepper, garlic, dill weed, thyme, rosemary, salt, salmon fillets

Taken from recipeland.com/recipe/v/jandes-salmon-en-papillote-41126 (may not work)