Ingredients
>
1 sprig rosemary
>
4 sprigs thyme
>
2 tbsp parsley leaves
>
3 tbsp unsalted butter, room temperature
>
1 lemon
>
1 (16 oz) pkg frozen California blend vegetables, thawed
>
1 small zucchini, thinly sliced (about 1 1/2 cups)
>
1/4 cup white wine
>
1 lb salmon fillet
Steps
1
Preheat oven to 425°F. Finely mince rosemary, thyme and parsley. Add herbs to a bowl with butter. Into bowl, grate 1 teaspoon zest from lemon. Season with salt and pepper. Mash with a fork until combined.
2
Transfer butter mixture to a parchment sheet. Roll and shape into a log, twisting the ends to seal. Freeze 10 min.
3
Meanwhile, cut 2 (18”) pieces of foil. Fold the edges of the foil to create 2 baskets. Divide the vegetables, zucchini and wine between the packets. Cut salmon into 2 pieces, placing on top of vegetables. Season with salt and pepper.
4
Top each fillet with a slice of compound butter. Seal packets tightly and place on a baking sheet. Bake until salmon is fully cooked, 20 to 24 minutes. Allow fish to cool slightly before opening. If desired, cut lemon into wedges to garnish.
Tips
To grill: Preheat grill to medium. Place packets on grill and close cover. Cook 8 to 10 minutes or until salmon easily flakes with a fork
