Lemon-Chive Salmon en Papillote
with Sugar Snap Peas and Couscous
Perfect little packets of tender and lemon scented salmon alongside fluffy couscous and crisp sugar snap peas will have you amazed at what you can create in 35 minutes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
454 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
1 cup
Couscous
(Contains Wheat)
113 g
Onion, chopped
20 g
Chives
454 g
Sugar Snap Peas, trimmed
2 unit
Lemon
2 unit
Vegetable Broth Concentrate
Not included in your delivery
Salt*
Oil*
Nutrition Values
Utensils
Instructions
Preheat your oven to 325°F (to bake the fish and roast the snap peas). Start prepping when your oven comes up to temperature! In step 2, the packets will be hot when done. Set them aside for 5 min to cool slightly!
Wash and dry all produce.* Zest the lemon, then cut the lemon into 1/4-inch rounds. Finely chop the chives. Cut four 12 X 8 rectangles of foil. Pat the salmon dry with paper towels, then season both sides with salt and pepper.
Arrange foil rectangles on a baking sheet and place a fillet on each. Top each fillet with 2 lemon rounds. Fold each foil in half over salmon and crimp edges to seal packets. Bake packets in the centre of the oven until salmon is cooked through, 11-14 min. (TIP: Cook to a min. internal temp of 70°C/158°F.**) (NOTE: When packets are done, remove from oven and set aside to rest, 5 min.)
Meanwhile, heat a medium pot over medium heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until softened, 3-4 min. Add the broth concentrates and 1 1/3 cups water. Bring to a boil over high heat. Once boiling, remove the pot from the heat and stir in the couscous. Cover and let stand for 5 min.
Meanwhile, on another baking sheet, toss the sugar snap peas with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until tender, 3-5 min.
Meanwhile, in a small bowl, combine half the lemon zest, 2 tbsp chives and 2 tbsp oil. Season with salt and pepper. When the couscous is done, fluff with a fork and stir in the remaining chives and remaining lemon zest. Season with salt and pepper.
Divide the salmon, couscous and snap peas between plates. Drizzle over the lemon-chive sauce.
