| 1 | Preheat oven to 500 degrees. |
| 2 | (that"s right, 500 degrees). |
| 3 | melt butter and stir in the lemmon juice. |
| 4 | Adjust amount of lemmon juice to taste. |
| 5 | cut 2 10" to 11" circles from parchment paper. |
| 6 | slice zucchini and hook squash into 4 lateral slices each. |
| 7 | Cut onion into 1/8 " slices. |
| 8 | Season all with salt, if desired. |
| 9 | Heat a large cast iron skillet over medium high heat, then coat with non-stick cooking spray and sear both sides of vegetables, but do not saute them. |
| 10 | on ?of each parchment circle, layer onion and zuchinni slices. |
| 11 | Generously season salmon fillets with the garlic powder, dill, thyme, rosemary and salt (if desired). |
| 12 | Layer the hooked squash and the green pepper on top. |
| 13 | fold each parchment circle over and tightly seal by folding edges, leaving enough of an opening to spoon in the following; 4 tbs of melted lemmon butter, 2 tbs wine, 2 tbsp grand marnier. |
| 14 | Compleatly seal the parchment envelope. |
| 15 | place in the 500 °F oven and bake for 7 minutes. |
| 16 | Serve immediately. |
