Gourmet Salmon Dinner
Serving Size / Yield
- 1 tsp. olive oil
- 1 lb. zucchini, thinly sliced
- 4 salmon filets, 6 oz each
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 lemon, thinly sliced
- 1 C. celery stalks, sliced into 2" strips
- 4 Tbs. shallots, chopped
- 2 Tbs. Italian Parsley, chopped
- 2 tsp. tarragon, chopped
- 1/4 C. dry white wine
Cut 4 sheets of parchment paper into 16-inch squares. Brush parchment paper with olive oil. Arrange 3/4 C. of sliced zucchini on parchment paper. Place one portion of salmon on top of the potatoes. Season the salmon with salt and pepper, top each portion with 2 lemon slices, 1/4 C. celery, 1 Tbs. shallots, and 1 Tbs. herbs.
Sprinkle white wine onto each salmon piece. Fold the paper over the top of the salmon to create a pouch and crimp the paper edges to seal. Microwave 2 pieces at a time on high for 3 1/2 minutes, until the paper pouch puffs up. Serve the salmon in the paper and slit the pouch open with scissors or a paring knife.