Parchment-Wrapped Salmon with Sweet Zucchini

Amie Valpone

by | Updated: December 3rd, 2016

Dress up ordinary baked salmon with a tangy lemon-balsamic glaze and a dash of fresh marjoram.  Nestled on a bed of sweet zucchini and thinly sliced Vidalia onions, this salmon  entree  is a complete, healthy meal you can make in less than 30 minutes.

Parchment-Wrapped Salmon with Sweet Zucchini

Gluten Free and Dairy Free

Serves 2

2 large zucchini, thinly sliced
1 small Vidalia onion, thinly sliced
1 Tbsp. olive oil
1/4 tsp. fresh marjoram
2 Tbsp. fresh lemon juice*
1 Tbsp. balsamic vinegar*
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
2 (8 oz.) salmon fillets



1. Preheat oven to 350⁰ F. Lay a piece of parchment paper in a large baking dish.

2.   Place salmon in center of the parchment paper; top with remaining ingredients. Fold parchment over the salmon and seal.

3.   Bake for 15 to 20 minutes or until desired doneness.

Amie Valpone, HHC, AADP is the Editor-in-Chief of; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free “˜Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter and Pinterest; she’d love to hear from you!