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Salmon papillote with wild oregano, sumac and spring onion


A papillote is a very simple method to cook fish, seafood, vegetables or even poultry (why not) that is fuss free, leaves your kitchen tidy and is packed with flavor. Simply tightly wrap your ingreidents in parchment paper and bake in the oven. Cooking time will depend on the size / type of ingredients.
Salmon and middle-eastern flavours pair nicely, as there is a nice contrast between the richness of the salmon with the tangy oregano salsa.
This is a no-rule territory, feel free to explore with different fish or herbs! 

Serves 2
Very simple
Prep in 5, cook in 15-20 depending on your fish

Prepare the papillote:

  1. Preheat your oven to180ºC.
  2. Prepare each papillote individually, but you can definitely cook one large piece for a crowd in one go. On a sheet of parchment paper, lay 3 slices of lemon, the oregano sprigs, a drizzle half of olive oil and the salmon filet. Season with some seaweed salt.
  3. Seal the papillote by joining the edges of the parchment paper together upwards, and folding down several times to keep the ingredeints tightly. Fold in the edges like you would a present, and wrap the pouch in foil.
  4. Bake in the oven for 12-15 minutes. 

Prepare the oregano salad:
In a small bowl, mix together the oregano leaves, sumac, spring onion with the lemon juice and remaining olive oil. Season with a little seaweed salt (sumac is already quite salty), and chilies optional.

To plate:
Discard the aluminum foil. You can serve the papillote directly on a plate in the paper pouch. Open it, spoon the oregano salad on top.
Enjoy with a side a of rice, or why not try it with my cauliflower pilaff

  • 2 Salmon fillets (about 120g each)
  • 2+2 Tbsp olive oil
  • 6 Sprigs of oregano, leaves picked and sprigs reserved
  • 2 Spring onions, finely sliced
  • 1 Tbsp of sumac
  • 1 Lemon, half thinly sliced and half juicedcauiflower pilaff
  • Seaweed salt 
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