Serves: 2

Prep Time:  5 Minutes

Cook Time:  20 Minutes

Nutrition:    409 cal, 25 g fat, 10g carbohydrate, 36g protein

Ingredients:

1 zucchini, sliced

1 red onion, sliced

2 salmon fillets (6oz./170g each)

½ cup (30g) dill

1 lemon, sliced

2 tbsp. olive oil

salt substitute & pepper

How to Prepare:

1. Heat the oven to 350°F (180°C).
2. Prepare 2 pieces of baking paper. Each piece should be large enough to create a parcel to fit the salmon and vegetables inside once folded up.
3. Arrange a layer of 8 zucchini slices on each piece of paper. Cover the zucchini with the sliced onion. Drizzle each serving with 1 tablespoon of olive oil, and season to taste with salt substitute and pepper.
4. Next place one salmon piece on top of the vegetables, and season with salt substitute and pepper.
5. Top with the dill, and cover with a layer of sliced lemon.
6. Seal the parchment paper well by folding the ends over each other to form a parcel.
7. Bake for 18-20 minutes, or until cooked through. Place the entire packet on each plate, tear the parchment paper to open and serve immediately.
   

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