Ingredients
5 cloves garlic, minced
1/4 c. freshly grated Parmesan, plus more for serving
Juice of 1 lemon
1 tsp. Italian seasoning
4 tbsp. butter, melted
kosher salt
3 zucchini, cut into half moons
2 tbsp. extra-virgin olive oil
4 6-oz. salmon fillets
Freshly ground black pepper
Torn fresh parsley, for garnish
Preparation
Step 1Preheat oven to 375°. In a medium bowl, mix together garlic, Parmesan, lemon juice, Italian seasoning and butter and season with salt.Step 2Make parchment packs: Cut 4 sheets of parchment. Place 1/4 of the zucchini in the middle of a piece of parchment, then drizzle with 1/2 tablespoon olive oil and top with a salmon fillet. Step 3Brush salmon with garlic butter marinade and season with pepper. Step 4Bring two sheets together and fold down over salmon, then tightly roll up sides. Repeat until you have four packs, then transfer packs to a baking sheet.Step 5Bake salmon until cooked through, 15 minutes.Step 6Open packs, garnish with parsley and Parmesan, and serve.
