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Parchment Baked Salmon with Zucchini and Tomatoes is a quick and easy weeknight dinner. Salmon, zucchini, and tomatoes are baked in parchment with dill, parsley, and balsamic vinegar. This gluten-free, low-carb dish is perfect for a healthy meal, served with rice and extra balsamic drizzle.
Total time30 min
Ingredients8
Serving size4
Calories350
Baking Sheet
Parchment Paper
Knife
Cutting Board
Measuring Spoons
Mixing Bowl
Oven
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