Ingredients
1 tsp olive oil
1 lb zucchini, thinly sliced
4 salmon fillets, 6 oz each
1 tsp salt
½ tsp black pepper
1 lemon, thinly sliced
1 cup celery stalks, sliced into 2" strips
4 tbsp shallots, chopped
2 tbsp Italian Parsley, chopped
2 tsp tarragon, chopped
¼ cup dry white wine
Preparation
Cut 4 sheets of parchment paper into 16-inch squares. Brush parchment paper with olive oil.
Arrange ¾ cups of sliced zucchini on parchment paper.
Place one portion of salmon on top of the potatoes.
Season the salmon with salt and pepper, top each portion with 2 lemon slices, ¼ cup celery, 1 tbsp shallots, and 1 tbsp herbs.
Sprinkle white wine onto each salmon piece.
Fold the paper over the top of the salmon to create a pouch and crimp the paper edges to seal.
Microwave 2 pieces at a time on high for 3 ½ minutes, until the paper pouch puffs up.
Serve the salmon in the paper and slit the pouch open with scissors or a paring knife.
