Salmon and Summer Squash in Parchment

• 1 lemon
• 2 medium yellow summer squash
• 1 small shallot
• 1 tbsp. chopped fresh oregano leaves
• 1 tbsp. Extra virgin olive oil
• 1 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 6 piece Parchment paper
• 2 medium zucchini
• 6 piece skinless salmon fillet

1. Preheat oven to 400 degrees F. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
2. In medium bowl, combine lemon juice, yellow squash, shallot, oregano, oil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
3. Place parchment rectangles on work surface with a short side of parchment closest to you.
4. On half of each parchment rectangle, arrange one-sixth of zucchini slices lengthwise, overlapping slightly, 2 inches from edge closest to you.
5. Place salmon on zucchini; sprinkle with lemon peel and 1/2 teaspoon salt, then top with yellow-squash mixture.
6. Fold other half of parchment over ingredients.
7. To seal packets, begin at 1 corner and tightly fold edges of paper over about 1/2 inch all around, overlapping the folds.
8. Place packets on large cookie sheet.
9. Bake 17 minutes or until salmon turns opaque throughout (to check for doneness, open 1 packet first, being careful to avoid escaping steam).
10. To serve, carefully cut all packets open, and with spatula, gently transfer salmon and vegetables to 6 dinner plates.
11. Spoon any liquid remaining in parchment over salmon and vegetables.

lemon, shallot, oregano, extra virgin olive oil, salt, ground black pepper, paper, zucchini, salmon fillet

Taken from www.delish.com/recipefinder/salmon-summer-squash-parchment-ghk (may not work)