紙包檸檬奶香鮭魚+香烤節瓜（烤箱版） 
Baked Lemon Butter Salmon with Roasted Zucchini (Oven Version)
Don't want to fry fish and end up smelling like oil? Try baking it in the oven! Use parchment paper to wrap the ingredients, which helps steam and bake them, locking in moisture. It only takes 15 minutes to bake and serve. The buttery garlic aroma pairs perfectly with the lemon pulp, making the salmon refreshing and not greasy! Since my oven is large enough, I can roast zucchini at the same time, making two dishes at once. It's very convenient. You can also substitute with any vegetables you have at home. Check out my roasted vegetable recipe for ideas!
Baked Lemon Butter Salmon with Roasted Zucchini (Oven Version)
Don't want to fry fish and end up smelling like oil? Try baking it in the oven! Use parchment paper to wrap the ingredients, which helps steam and bake them, locking in moisture. It only takes 15 minutes to bake and serve. The buttery garlic aroma pairs perfectly with the lemon pulp, making the salmon refreshing and not greasy! Since my oven is large enough, I can roast zucchini at the same time, making two dishes at once. It's very convenient. You can also substitute with any vegetables you have at home. Check out my roasted vegetable recipe for ideas!
Cooking Instructions
- 1
Wash and dry the salmon, place it on parchment paper, sprinkle both sides with salt, black pepper, and cooking wine. On the top side, add butter, garlic slices, and lemon slices, then wrap it well with the parchment paper.
- 2
If the oven is large enough, you can roast vegetables at the same time. Cut the vegetables to the desired size, place them in a pot with a lid along with salt and olive oil, cover and gently shake to coat the vegetables evenly with oil and salt. Place them on a baking sheet lined with parchment paper. Tip: Do not overlap the vegetables.
- 3
Bake at 200°C (about 400°F) for 15 minutes. Both dishes should be ready around the same time!
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