1. Preheat oven to 400° F(425° F will work too, if you are making the French fries at the same time).
2. Slice the washed zucchini in thin (about 1/8 inch) rounds. Cut the washed cherry tomatoes in two. Chop the fresh dill.
3. Place each of the salmon filets on a large rectangle of aluminum foil.
4. Arrange the zucchini and tomatoes on top of each filet. Sprinkle lightly with salt and pepper. Squeeze on a little lemon juice.
5. Top this with a dollop of crème fraîche or a drizzle of cream. Sprinkle on the dill.
6. Wrap each piece of fish in its aluminum foil, making sure there are no gaps or tears that might leak. Place the bundles in an oven proof baking dish and then in the hot oven.
7. Bake for 20 minutes or until the fish is cooked through - you can peek.
8. To serve, you can either allow everyone to open their own papillote or open them yourself and arrange the contents on a plate.

Makes 4 servings.