Salmon en Papillote

Salmon en Papillote

with Whole Wheat Couscous Pilaf, Asparagus, and Tarragon-Chive Herb Sauce

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Sealing salmon inside a foil packet allows the fish to steam with aromatic chives and lemon. A bright herb sauce gives this simple meal a touch of elegance.

Tags:Nut freeDairy free
Allergens:Seafood/Fruit de MerFish/PoissonWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

½ cup

Whole Wheat Couscous


1 g

Onion, chopped

7 g


7 g


170 g


1 unit


Not included in your delivery







Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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Prep: Preheat the oven to 450°F. Wash and dry all produce. Zest, then halve the lemon. Slice one half into rounds. Mince the chives. Mince 1 tbsp tarragon (or 2 tbsp for 4 people.)


Cook the couscous: Heat a drizzle of oil in a small pot over medium heat. Add the onion and cook, tossing for 4-5 minutes, until softened. Add 1 cup water (or 2 cups for 4 people) and bring to a boil with a large pinch of salt. Once boiling, add the couscous, cover and remove from the heat until the rest of the meal is ready.


Prep the salmon: Lay each salmon fillet on a large sheet of tin foil. Season both sides with salt and pepper. Top each fillet with two lemon rounds and a handful of chives (we’ll be using the rest later). Fold over the tin foil and crimp the edges to seal into a packet.


Cook the salmon and asparagus: Place the foil packets on one side of a baking sheet. On the other side of the baking sheet, toss the asparagus with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 10-12 minutes, until the salmon is opaque and the asparagus is tender.


Make the tarragon-chive herb sauce: In a small bowl, combine the tarragon, a pinch of lemon zest, a large drizzle of oil and the remaining chives. Season with salt and pepper and finish with a squeeze of lemon.


Finish and plate: Fluff the couscous with a fork and season with salt, pepper and a pinch of lemon zest. Serve the salmon on a bed of couscous with the asparagus to the side. Garnish with a squeeze of lemon and a drizzle of the tarragon-chive herb sauce and enjoy!

SUBSTITUTION TIP: If you don't have tin foil, use parchment paper to wrap your fish!