parchment baked greek salmon and zucchini

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400

Step 2

In a small bowl, combine olive oil, garlic, lemon juice, dill, smoked paprika, and a pinch of salt and pepper.

Step 3

Open the parchment packets and lay them flat on a clean work surface. On one half of one packet, arrange 1/4 of the potato slices in an even layer (about the size of your piece of fish) and season with salt and pepper. Layer 1/4 of the zucchini on top of the potato and season with salt and pepper. Place one salmon fillet on top of the zucchini, drizzle with the olive oil mixture, and top with two lemon slices. Scatter a few olives around the fish. Repeat with remaining parchment and ingredients.

Step 4

To seal the packets, fold the bare half of the parchment over the salmon and fold the open edges twice. Place the packets on a dimmed baking sheet. Bake until the potatoes are tender, 18-20 minutes.

Step 5

Remove baking sheet from oven. Transfer the packets to plates and open carefully, tearing away and discarding the top half of the paper. Serve with feta, red pepper flakes, and arugula and basil on top.