Parchment Baked Salmon with Zucchini and Tomatoes
Salmon is baked with zucchini and tomatoes inside of parchment. This easy dish is flavored with dill, parsley and balsamic vinegar. Serve Parchment Baked Salmon with Zucchini and Tomatoes with rice for a healthy and delicious dinner.
Ingredients
- 1-1.5 lb salmon
- 2 medium zucchini cut in half lengthwise and thinly sliced
- 2 cups cherry or grape tomatoes halved
- 2 tbsp olive oil separated
- 2 tbsp balsamic vinegar
- 3 tbsp dill separated
- 2 tbsp parsley
- salt and pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Prep a large baking sheet by cutting a piece of parchment twice the length of the sheet pan.
- Place the zucchini, tomatoes, 2 tbsp dill, and 2 tbsp parsley on the parchment.
- Season to taste with salt and pepper. Drizzle with 1 tbsp oil and 2 tbsp balsamic vinegar.
- Place the salmon fillet on in the middle of the zucchini and tomato mixture.
- Drizzle with the remaining 1 tbsp olive oil. Season to taste with salt and pepper. Top with the remaining 1 tbsp dill.
- Fold extra parchment over the salmon and fold the sides to seal, see picture above.
- Bake the salmon for 25-35 minute. The time your salmon cooks will depend on the size and thickness of your salmon. I will poke my thermometer right through the parchment to check the temperature of the salmon. Salmon is done when opaque inside and reaches an internal temperature of 145 degrees Fahrenheit.
- Once the salmon is done open the parchment, taking care as there may be hot steam when opening.
- Serve with rice and an extra drizzle of balsamic vinegar.