1 zucchini, cut lengthwise into 1/8-inch slices

1 yellow neck squash, cut lengthwise into 1/8-inch slices

1/4 cup thinly sliced green onions, white and light green portions

1 1/2 tsp. fresh thyme leaves

Kosher salt and freshly ground pepper, to taste

2 salmon fillets, each about 6 oz. and 1 1/2 inches thick

1/2 lemon, cut into very thin rounds

1 T. unsalted butter, cut into cubes (optional)

In a bowl, toss together the zucchini, yellow neck squash, green onions and thyme. Season with salt and pepper. Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the vegetable mixture in the center of each sheet and top each with a salmon fillet. Season the salmon with salt and pepper, top with the lemon slices and dot with the butter. Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven. Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake-steam setting at 350°F according to the manufacturer’s instructions. Steam until the salmon is just cooked through and the vegetables are tender, 12 to 15 minutes. Transfer the packets to individual plates and carefully open them. Serve the salmon and vegetables immediately. Serves 2.