Salmon and zucchini en papillote

1. Preheat the oven to th. 6-180°C. Wash the zucchini and cut them into strips using a peeler. Rinse the lemon in hot water, dry, zest and squeeze. Wash and dry the thyme

2. Cut six rectangles of parchment paper. Place a bed of zucchini on each rectangle and add a salmon fillet. Sprinkle with sea salt, thyme, lemon zest and pepper. Drizzle with olive oil and lemon juice.

3. Fold the parcels and close tightly. Bake them for 20 minutes. Serve the parcels directly in the plates.

Photo credit: Sucré Salé