• Preheat the oven to 425°F.

  Fold each sheet of parchment paper in half. Starting at the folded edge, cut each sheet into a large heart shape. Open the parchment hearts and lightly coat one half of each with avocado oil or extra virgin olive oil. If this is your first time making parchment packets, the step-by-step photos below will walk you through cutting and folding them.

  Place 2 lemon rounds in the center of one half of each parchment heart, leaving enough room around the edges to fold and seal the packet. Top the lemons with the shallots, cherry tomatoes, and zucchini. Lightly season the vegetables with kosher salt and white pepper.

  Place one salmon fillet on top of the vegetables and season with additional kosher salt and white pepper.

  Top each fillet with 1–2 tablespoons of Homemade BBQ Butter and a sprig of fresh rosemary. If using, drizzle 1 teaspoon of white wine around the vegetables, not over the butter.

  Fold the empty half of the parchment over the salmon. Beginning at the top near the fold, make a small fold along the edge of the parchment. Continue making small overlapping folds all the way around the edge, pressing each fold firmly to create a tightly sealed packet. Twist the pointed end of the parchment to secure the seal.

  Place the packets on a baking sheet and bake for 10–12 minutes, depending on the thickness of the salmon.

  Allow the packets to rest for 2–3 minutes before carefully opening. Remove the rosemary sprigs and serve immediately.

Notes

• Use parchment hearts large enough to leave a generous border around the ingredients so the packets can be sealed easily.

  A tightly sealed packet traps the steam, gently cooking the salmon while creating a flavorful sauce from the butter, vegetables, and juices.

  Cooking time may vary depending on the thickness of the salmon. Thicker fillets may need an additional minute or two.

  Serve with rice, roasted potatoes, crusty bread, or another favorite side to soak up the buttery sauce.