We often bake salmon in the oven, normally wrapped in foil with lemon, butter and vegetabes. I love steamed salmon cooked in this way, but I’ve never thought to add couscous before.
This clever recipe brings all of the dishes ingredients together into one parchment paper parcel. Simply baked in the oven, it’s quick, it’s easy and it tastes great!
The most interesting thing for me though about this dish is the use of herbs – parsley and thyme to be exact. Parsley I would expect to pair with salmon, but I would never have thought to put thyme with fish. And yet, it works perfectly! Honestly, give it a go for yourself.
Ingredients: (serves 2)
- 120g couscous
- 180ml vegetable stock
- 2 tbsp fresh thyme leaves
- 1 small handful chopped parsley
- 1 lemon
- 4 spring onions, sliced
- 200g tenderstem broccoli
- 1 small handful cherry tomatoes, halved
- 2 small knobs butter
- Preheat your oven to 180 degrees.
- Begin by adding 120g of couscous to a shallow dish, add 180ml of vegetable stock and cover for 10 mins. Once cooked, fluff with a fork and add the thyme, half of the parsley and the juice from half of the lemon.
- Lay two pieces of parchment paper in the bottom of a deep roasting dish. Divide the couscous between each.
- Place the salmon fillets on top of the couscous, and sprinkle the spring onions, tenderstem broccoli and cherry tomatoes around each.
- Add a knob of butter to the top of each salmon fillet, sprinkle with the remaining fresh parsley and drizzle with the remaining lemon half.
- Close each parcel by folding the baking parchment in on itself, or if big enough, tie with some string. Bake for 25 mintues or until salmon is cooked.