Ingredients

• 2 6-oz. salmon fillets
• 2 zucchini, halved lengthwise and thinly sliced
• 1 tsp fresh dill, chopped
• Extra virgin olive oil, for drizzling
• Salt

Add for phase 2: (must test for lemon)

• 1/4 red onion, thinly sliced
• 2 slices lemon
• 1 tbsp fresh lemon juice

Directions

1. Preheat the oven to 350 degrees F. Prepare two large pieces of parchment paper by folding them in half to crease. Then open the papers and lay flat.
2. On one side of the crease, place half of the zucchini, red onion, dill, and one lemon slice. Drizzle with olive oil and sprinkle with salt. Place a salmon fillet on top and drizzle with the lemon juice. Season with salt and pepper. Repeat with the second piece of parchment paper and remaining ingredients.
3. Fold the parchment paper over the salmon to close, making a half-moon shape. Seal the open sides by folding small pleats in the paper. Place the parchment packets on a rimmed baking sheet and bake for 15-20 minutes until the salmon is opaque. Serve warm.