Salmon & Lentils En Papillote

Directions

1. Preheat oven to 350˚F (180˚C). Arrange racks in the upper and lower thirds of the oven.
2. Place salmon on a plate and squeeze lemon juice over top. Sprinkle with salt and pepper.
3. Cut four pieces of parchment paper, approximately 12x20 inches (30x54 cm).
4. Divide lentils into mounds off to one side of each piece of parchment. Arrange eight slices of zucchini on top of the lentils. Top with a piece of salmon. Arrange two slices of lemon on top of each piece of salmon. Top with sliced cherry tomatoes, sprinkle with salt and pepper, tuck in a sprig of fresh herbs, and drizzle with olive oil. Repeat with the remaining portions.
5. Fold parchment paper over the salmon, and fold the edges of the paper over several times, being sure to seal the contents inside. Bake for 20-25 minutes, until salmon is opaque and flakes easily with a fork. Rotate pans from top to bottom at the halfway point.
6. To serve, place each packet on a plate and cut open to release the aroma.