Fold two large pieces of parchment paper in half. On one side of the parchment put 1 zucchini, 1 shallot, and 1 clove of garlic down to form a mound (the salmon will be placed on top of the vegetables). Season with salt and pepper. Then cut your lemon in half and squeeze half of it over the vegetables and slice the other half and set aside. Next, carefully pour 1/4 cup of wine, 1 tablespoon of butter and 1 tablespoon of dill on top of the vegetables. Put the piece of salmon on top of everything and season with salt and pepper. Put the sliced lemon on top of the salmon, plus 1 more tablespoon of butter. Repeat these steps for the other piece of salmon.
To close the parchment, fold over salmon, making small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Add both parchment packets to a sheet pan and cook for 20 minutes. Serve as is on a plate and carefully open up to release the most delicious scent you have ever smelled!