Salmon and Zucchini Baked in Parchment

Ingredients

• 1 small zucchini, halved lengthwise and thinly sliced
• 1 shallot, thinly sliced
• 1 tablespoon butter, cut into pieces
• ¼ teaspoon dried dill weed
• 1 lemon slice, halved, plus 2 teaspoons fresh lemon juice
• coarse salt and ground pepper
• 1 skinless salmon fillet (6 to 8 ounces)

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