Unwrapping this tasty salmon parcel at the dinner table is sure to feel like a midweek treat. ‘En papillote’ is a French method of cooking fish that’s not only simple, but also a healthier alternative to pan frying that uses much less oil. Sealing the salmon up in a bag with our fragrant dried oregano, zingy lemon and sun-drenched tomatoes creates a mini steam oven, locking in all the wonderful flavour while keeping the fish tender. Feel free to add a handful of your preferred vegetables (mange tout and courgette work nicely) to the parcel too, before roasting for just 15 minutes. Struggling to nail the traditional en papillote folding technique? Just pop your oregano salmon in foil instead and scrunch it together at the top.
Divide and scatter the sundried tomatoes over the salmon, then sprinkle with oregano. Add a squeeze of lemon and a little olive oil. Season with salt and pepper.
Pre-heat the oven to 200C, 400F, Gas Mark 6. Take 2x 25cm square pieces of baking parchment and 2x 30cm pieces of foil. Place the parchment on top of the foil, then place a fillet of salmon in the middle of each piece of foil/parchment.
Bring the edges of the foil together, then start to fold them to create a parcel around the salmon. Leave a slight opening at the top, add a splash of white wine through the gap, then seal completely.
Place the parcels on a baking tray and bake in the oven for 12-15 minutes.
Once cooked, remove from the oven and leave to stand for a couple of minutes. Carefully open the parcels, scatter with the spring onions and serve.