Start by cutting each apricot into eight wedges.
Slice the dates, discard the pits.
Coarsely chop the almonds.
Rinse, dry and chop the parsley.
Heat 1 tablespoon olive oil over medium heat
Then add the apricots, almonds, and dates
Season lightly with salt, and cook just until warm, about 3 minutes.
Add the parsley, sumac, lemon juice and zest and toss to combine.
When the fish is done open up the packets and divide the salad between the two packs and serve.