1 small zucchini, thinly sliced (about 1 1/2 cups)
1/4 cup white wine
1 lb Nature's Promise® Salmon Fillets
Preheat oven to 425°F. From the herbs, finely mince 1 sprig rosemary, 4 sprigs thyme, and 2 tbsp parsley. Add herbs to a bowl with butter. Into bowl, grate 1 tsp zest from the lemon. Season with salt and pepper. Mash with a fork until combined.
Transfer butter mixture to a parchment sheet. Roll and shape into a log, twisting the ends to seal. Freeze 10 min.
Meanwhile, cut 2 (18-inch) pieces of foil. Fold the edges of the foil to create 2 baskets. Divide the country-blend vegetables, zucchini, and wine between the packets. Cut the salmon into 2 pieces, placing on top of vegetables. Season with salt and pepper.
Top each fillet with a slice of compound butter. Seal packets tightly and place on a baking sheet. Bake 20–24 min., until salmon is fully cooked. Allow fish to cool slightly before opening. If desired, cut lemon into wedges to garnish.