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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Whole Wheat Couscous(ContainsWheat/Blé)
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!