Salmon and Squash

Ingredients
1 lemon
2 medium (8 oz. each) yellow squash, cut into half-moons

1 small shallot, minced
1 Tbs. chopped fresh oregano leaves
1 Tbs. extra virgin olive oil
1 tsp. salt
1/4 tsp. coarsely ground black pepper
6 pieces (15″ x 12″ each) parchment paper
2 medium (8 oz. each) zucchini, thinly sliced lengthwise
6 pieces (6 oz. each) skinless salmon fillet

Directions

Preheat oven to 400 degrees F. From lemon, grate 1 tsp. peel and squeeze 2 Tbs. juice. In medium bowl, combine lemon juice, yellow squash, shallot, oregano, oil, ½ tsp. salt, and ¼ tsp. coarsely ground black pepper. Place parchment rectangles on work surface with a short side of parchment closest to you. On half of each parchment rectangle, arrange one-sixth of zucchini slices lengthwise, overlapping slightly, 2 inches from edge closest to you. Place salmon on zucchini; sprinkle with lemon peel and ½ tsp. salt, then top with yellow-squash mixture. Fold other half of parchment over ingredients. To seal packets, begin at 1 corner and tightly fold edges of paper over about ½ inch all around, overlapping the folds. Place packets on large cookie sheet. Bake 17 minutes or until salmon turns opaque throughout (to check for doneness, open 1 packet first, being careful to avoid escaping steam). To serve, carefully cut all packets open, and with spatula, gently transfer salmon and vegetables to 6 dinner plates. Spoon any liquid remaining in parchment over salmon and vegetables.