• Heat the oven to 400°F.
• Peel and slice the shallots.
• Cut 4 thin slices from the lemon.
• Zest and juice the remaining lemon and reserve.
• Lay the two sheets of parchment paper side by side.
• Pile half the spinach in the center of each sheet.
• Add the shallots and season with salt.
• Lay the fish piece on top of the shallots and sprinkle with more salt and top with the lemon slices and butter.
• Bring opposites side of paper together and fold.
• Roll the ends into the center to make a tightly sealed packet.
• Place the packets on a baking sheet and and bake until the fish is opaque and cooked through, about 20 minutes.

Make the Salad

• 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.