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!
Salmon Fillets, skinless
(ContainsSeafood/Fruit de Mer)
Sugar Snap Peas, trimmed
Vegetable Broth Concentrate
Salt and Pepper*
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.
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.
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.
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.
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.
Divide the salmon fillets, couscous and snap peas between plates. Spoon the tarragon-chive herb sauce over the salmon.