Salmon baked in parchment

Ingredients

• 1 1/2 cups long-grain white rice
• 2 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 4 salmon fillets (6 oz each)
• 1 lemon, thinly sliced
• 4 sprigs fresh dill
• 2 tbsp butter
• 2 tbsp olive oil
• 1/4 cup dry white wine
• Salt and black pepper

Steps

1. Heat the oven to 400 °F.
2. Cook the rice according to the package directions.
3. Cut 4 sheets of parchment paper, each about 15 inches long.
4. Lay a quarter of the zucchini and tomatoes in the center of each sheet and season with salt and pepper.
5. Set a salmon fillet on each pile and season it. Wash your hands.
6. Top each fillet with 2 lemon slices, a sprig of dill and a small piece of the butter. Drizzle with the oil and wine.
7. Fold the paper over the fish and crimp the edges tightly to seal.
8. Bake the parcels on a sheet pan for 12 to 15 minutes, until the salmon flakes easily (145 °F inside).
9. Open the parcels carefully, away from your face, and serve with the rice.