Salmon En Papillote + Julienned Vegetables

Ingredients

• 4 sheets parchment paper
• 4 6-ounce pieces of salmon or wild cod, pin bones removed
• 2 Tbs. extra virgin olive oil
• 1 medium shallot, sliced (3 ½ inch length by ¼ inch width, more or less)
• 1 large carrot, sliced into 3-inch by ¼-inch pieces
• 1 zucchini, sliced into 3-inch by ¼-inch pieces
• Salt
• pepper
• 1 lemon, sliced thinly
• 1/2 cup dill