While drafting this post, the initial headline read: Roasted Za'atar Salmon en Papillote. But en papiillote just felt intimidating. Like something you’d read and then think “sounds tricky.” Here’s a secret: It’s French for “in parchment paper” and it’s so easy to put together and even easier to clean up. Which I’m all about. This approach is basically a parchment paper pouch piled with your choice of fish, vegetables, grains, the works. This technique seals in moisture and all that flavor to create extremely delicious results. While baking in the oven, the fish and vegetables continue to crisp thanks to the fish fat and olive oil.
It’s filling, healthy and I have enough leftovers for lunch the next day. It also requires so few things: A little olive oil, some minced garlic, sautéed kale (or any green), grain of your choice (I choose quinoa), salmon (or really any fish) and the best finishing touch: Za’atar, my new favorite spice. The alluring Middle Eastern spice is a mix of dried oregano, thyme, sumac, salt, toasted sesame seeds and more depending on the region. I’ve been putting it on bread, pinching a dash into my dressings, or sprinkling it on to roasted chicken – it makes everything twenty times tastier. Believe me on this and go get some immediately.
ROASTED ZA'ATAR SALMON + VEGETABLES
INGREDIENTS
1 tablespoon olive oil
3 cloves garlic, minced
1 bunch kale, greens removed from stem and cut into bite-sized pieces
1 pound salmon filets
Handful of cherry tomatoes
2 tablespoons za'atar spice
3 lemon slices
1/2 cup cooked quinoa
Preheat the oven to 400°F. Cook 1/2 cup of quinoa. Sauté the olive oil, garlic and kale over medium heat. Salt and pepper to taste.
Lay two 9 x 11″ pieces of parchment paper on a flat surface. Divvy up cooked quinoa, sautéed kale and cherry tomatoes in the lower third section of each piece
Place the salmon fillet on top, lightly drizzle with olive oil, season with salt and pepper then add the za’atar seasoning on top of the fish. Finish with lemon slices.
Carefully fold the top half of the parchment paper over the fish to make a rectangle, then; starting with one edge, tightly roll up the parchment paper until no liquid can escape and repeat with the other two edges.
Place on a baking sheet and bake at 400 for 15-20 minutes (depending on how thick your fillets are). Transfer to plates and enjoy!