If you are using a screen reader and are having problems using this website, please call 1-855-272-7002 for assistance.
HelloFresh
EN
HelloFreshOur Plans
How It Works
Our Recipes
Gift Cards
Salmon en Papillote

Salmon en Papillote

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

3.3 / 4 Rating
Rate this recipe
Download the recipe
Read more

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 Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
Ingredients
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 Values
Calories473 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate28 g
Sugar7 g
Dietary Fiber13 g
Protein33 g
Cholesterol62 mg
Sodium430 mg
Utensils
Utensils
Measuring Spoons
Zester
Large Bowl
Aluminum Foil
Medium Pot
Measuring Cups
Small Bowl
InstructionsPDF
Instructions
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

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

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

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

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

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