2 salmon fillets, 7 oz each
1 small zucchini, cut into 1/8" slices lengthwise
1 small yellow squash, cur into 1/8" slices lengthwise
1/4 cup thin sliced scallions, white and light green portions
1 1/2 tsp fresh thyme
Juice of 1/2 lemon
1 oz butter, cut into small chunks
Salt and pepper to taste
In a bowl mix the zucchini, squash, scallions and thyme. Season well with salt and pepper.
Place 2 sheets of parchment paper (12"x18") on a flat surface. Place half of the vegetables in the center of each and place a salmon fillet on top of each. Season the salmon with salt and pepper, squeeze lemon juice over each and dot with the butter chunks. Make the parcels by bringing together the long sides of the parchment paper, folding about 1/2" and then continuing folding until reasonably tight. Then twist the ends and fold the twists underneath the packet to maintain the packet tightly closed. Place the packets on a baking tray and cook at 350F for 25 mins.
Transfer packets to individual plates and let them be opened at the table to savor the aroma as they are opened. Serve with tiny boiled potatoes, buttered.
Serves 2