Salmon en Papillote

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.