Salmon en Papillote
with Couscous Pilaf, Snap Peas and Tarragon-Chive Herb Sauce
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
454 g
Salmon Fillets, skinless
(Contains: Seafood/Fruit de Mer, Fish)
1 cup
Couscous
(Contains: Wheat)
113 g
Onion, chopped
20 g
Chives
20 g
Tarragon
454 g
Sugar Snap Peas, trimmed
2 unit
Lemon
2 unit
Vegetable Broth Concentrate
Not included in your delivery
1
Salt and Pepper*
56
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 400°F (to bake the fish and roast the snap peas). Start prepping when your oven comes up to temperature! In step 2, the packets will be hot when done. Set them aside for 5 mins to cool slightly! Wash and dry all produce.* Zest, then juice 1 lemon. Cut the remaining lemon into 1/4-inch rounds. Finely chop the chives. Finely chop 2 tbsp tarragon leaves, reserving the remaining sprigs and leaves. Cut four squares of foil 12 inches X 8 inches. Season both sides of the salmon with salt and pepper.
Divide the remaining tarragon sprigs over the foil squares. Top with the salmon and 2 lemon rounds. Fold each foil in half over the salmon and crimp the edges to seal the packets. Arrange the packets on a baking sheet. Bake in the centre of the oven until the salmon is cooked through, 10-12 min. Remove from the oven and set aside to rest, 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 1 1/3 cups water and bring to a boil over high heat. Once boiling, remove the pot from the heat and stir in the couscous and broth concentrates. Cover and let stand 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 are tender, 3-5 min.
Meanwhile, in a small bowl, combine the chopped tarragon, lemon juice, half the lemon zest, 2 tbsp chives and 2 tbsp oil. Season with salt and pepper. Fluff the couscous with a fork and stir in the remaining chives and remaining lemon zest. Season with salt and pepper.
Divide the salmon fillets, lemon couscous and snap peas between plates. Drizzle over the tarragon-chive herb sauce.
