6 Servings
45 Minutes
Allergens
Preheat oven to 425°F. In a small bowl, mix the oil, rosemary, salt, and pepper.
Cut six 12- x 12-inch squares of Gefen Parchment Paper and fold each in half.
Open and place the zucchini slices on one side, topped by a salmon fillet and some garlic and lemon slices. Rub some of the oil mixture onto the salmon and place some parsley leaves on the side. Fold the edges of the paper to create a pouch. Repeat with the remaining salmon fillets.
Place pouches on a baking sheet. Bake for 20 to 25 minutes, depending on the fillets’ thickness. Serve warm.
