Salmon & couscous parcels

Salmon & couscous parcels

Parcels keep the salmon lovely and juicy – make sure they are tightly sealed but leave space for air to circulate.

By , 21 September 2015
Salmon & couscous parcels
  • Ready in: 45 mins
  • Serves: 4
  • Price: £2.45 per serving
Nutritional Info
Each 294g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt low
  • Energy 1717KJ 410KCAL
of your reference intake.
Typical energy values per 100g: 584kJ/139kcal.
  • 1 unwaxed lemon
  • 200g couscous
  • 15g butter
  • 6 sun-dried tomatoes, drained and chopped
  • 1 tomato, chopped
  • 4 spring onions, trimmed and finely sliced
  • 2 tbsp flat-leaf parsley
  • 2 x 280g packs salmon fillets
  • Broccoli, to serve
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Cut out four 21cm x 21cm squares of baking paper or foil. Finely grate the lemon zest and place in a bowl with the couscous and butter. Pour over 250ml boiling water. Cover and set aside for 5 minutes. Save the lemon.

  • Fluff up the couscous with a fork, then stir in the sun-dried tomatoes or tomato, spring onions and parsley.

  • Divide the couscous between the paper or foil squares and place the fillets on top. Squeeze over the juice of half the lemon, then season with pepper.

  • Wrap the squares around the salmon and seal the edges to form parcels.

  • Place the parcels on a baking tray and cook in the oven for 20-30 minutes. Serve with broccoli.