Salmon and Couscous Parcels with Parsley & Lemon

Begin by preheating your oven to 200°C (approximately 392°F). While the oven is heating, start preparing your ingredients: juice the lemon to obtain 1/4 lemon juice per person; finely chop the garlic; thinly slice the spring onion; chop the fresh parsley; chop the fresh rosemary; and chop the sun-dried tomatoes. Set these prepared ingredients aside.

Prepare the couscous according to package instructions, but substitute a portion of the water with the same amount of lemon juice for an enhanced flavor. Once cooked, fluff with a fork and mix in the chopped parsley, spring onion, sun-dried tomatoes, and a drizzle of olive oil (1/2 tablespoon per person) to keep it moist and flavorful. Season with salt and pepper to taste.

Lay out a piece of baking paper large enough to create a parcel for each salmon fillet. Divide the prepared couscous among the center of each piece of baking paper, creating a bed for the salmon to sit on.

Place a salmon fillet on top of each bed of couscous. Drizzle each fillet with olive oil (1/2 tablespoon per person), then sprinkle the chopped garlic, rosemary, and a bit of salt and pepper over each fillet. Finish by drizzling the lemon juice evenly over the salmon.

Carefully fold the baking paper over the salmon and couscous to create a sealed parcel, ensuring no steam can escape during cooking. This will help to keep the salmon moist and infuse it with the flavors of the garlic, rosemary, and lemon.

Place the parcels on a baking tray and bake in the preheated oven for about 15-20 minutes, depending on the thickness of your salmon fillets. The salmon should be cooked through but still moist inside.

Carefully open each parcel after baking, being cautious of the hot steam that will escape. Serve the salmon and couscous parcels immediately, garnished with additional fresh parsley if desired.