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Salmon en Papillote
Salmon en Papillote

Salmon en Papillote

with Couscous Pilaf and Snap Peas and Tarragon-Chive Herb Sauce

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3.3 / 4 Ratingout of 852 ratings
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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 30 minutes!

Tags:Eat First
Allergens:Seafood/Fruit de MerFish/PoissonWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

½ cup

Couscous

(ContainsWheat/Blé)

56 g

Onion, chopped

10 g

Chives

10 g

Tarragon

227 g

Sugar Snap Peas, trimmed

1 unit

Lemon

1 unit

Vegetable Broth Concentrate

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories473 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate28 g
Sugar7 g
Dietary Fiber13 g
Protein33 g
Cholesterol62 mg
Sodium430 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Zester
Large Bowl
Aluminum Foil
Medium Pot
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

Preheat your oven to 400°F (to bake the fish and roast the snap peas). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* Zest, then juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into 1/4-inch rounds. Finely chop the chives. Finely chop 1 tbsp tarragon leaves (double for 4 ppl.), reserving remaining tarragon sprigs. Cut two 12x8" squares of foil (4 squares for 4 ppl). Season both sides of the salmon with salt and pepper.

2 COOK FISH
2 COOK FISH
2

Arrange the foil pieces on a baking sheet. Divide the remaining tarragon sprigs between each piece of foil. Place salmon on top and cover with 2 lemon rounds. Fold foil over salmon and crimp the edges to seal into a packet. Bake in the centre of the oven, until salmon is opaque and cooked through, 10-12 min. Set the packets aside to rest for 5 min.

3 COOK SNAP PEAS
3 COOK SNAP PEAS
3

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-crisp, 3-5 min.

4 COOK COUSCOUS
4 COOK COUSCOUS
4

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 2/3 cups water (double for 4 ppl) and broth concentrate(s). Bring to a boil over high heat. Remove the pot from the heat and stir in the couscous. Cover and let stand for 5 min.

5 MAKE HERB SAUCE
5 MAKE HERB SAUCE
5

Meanwhile, in a small bowl, combine the chopped tarragon, lemon juice, half the lemon zest, 1 tbsp chives (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Season with salt and pepper. Fluff the couscous with a fork and stir in the remaining lemon zest and remaining chives. Season with salt and pepper.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide the salmon fillets, couscous and snap peas between plates. Spoon the tarragon-chive herb sauce over the salmon.