Sumac Salmon | Les Filles Fattoush

More and more people are aware of sumac, one of the essential spices in Syrian and Middle Eastern cuisine. It's good to have some in your spice drawer, but you also have to use it! I created this recipe to help you tame sumac. A simple, tasty, and versatile recipe that you'll want to cook often.

For 4 to 6 servings:

• 1 whole skinless salmon fillet weighing 1 kg
• 12 g (¼ cup) finely chopped curly parsley
• 1 drizzle of olive oil
• 1 tsp sumac
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, cut into slices
• 1 large white onion, peeled and sliced

Preparation :

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the salmon fillet on the baking sheet. Sprinkle with parsley and drizzle with olive oil. Sprinkle with sumac, salt, and pepper. Cover the salmon fillet with lemon slices and white onion.

Bake for 12 to 15 minutes or until the salmon is cooked through (small white drops will appear on the surface of the salmon). Broil for a few seconds, if desired, until the salmon is lightly browned.

Serve with roasted Brussels sprouts and potatoes, rice and noodles, or pan-fried Swiss chard.