Baked Lemon Oregano Salmon with Vegetables

Foil packets are the closest thing I know to cooking in a paper bag. You seal the salmon over a pile of zucchini, onion, and red pepper, and everything steams in its own juices while the lemon and garlic soak down into the vegetables. There is almost nothing to watch, and the cleanup is one sheet of foil per person.

Sockeye is a good choice for this. It has a deeper red color than farmed Atlantic salmon, a firm texture, and a rich flavor that holds up to bold seasoning. It also tends to stay moist under steam, which matters because salmon dries out quickly once it passes the point of being done. That is why the thermometer step is worth doing the first time you make this. Once you know what your oven and your fillets do, you will start to recognize the moment the flesh turns from translucent to opaque and flakes easily at the thickest spot.

A tip from my own kitchen: slice the zucchini and onion as thin as you can manage. Thick pieces stay raw in the middle while the fish is ready, and thin slices soften in the same twenty minutes. A sharp knife or a mandoline makes this quick. Also, when you open a packet, tilt it away from your face. The steam is hotter than it looks.

Leftovers keep well for a day or two in the fridge. Flake the salmon into the vegetables, then pile everything into a bowl with a spoon of plain yogurt or a little extra lemon juice. Cold, it makes a lovely lunch. If you want something to round out the plate, a bowl of Lemon Herb Chickpea Salad is a natural partner, and Herb Roasted Vegetable Medley with Feta echoes the same oregano flavor if you want more vegetables on the table. On a hot evening, a glass of Chilled Garden Vegetable Gazpacho is an easy starter that needs no oven at all.

Serve the packets right on the plate so everyone gets the juices, and keep some crusty bread nearby to mop them up. That part is the best bit, in my opinion.