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French Recipes
Salmon en Papillote

Salmon en Papillote

with Whole Wheat Couscous Pilaf, Asparagus, and Tarragon-Chive Herb Sauce

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Rated 3.4 / 4out of 6377 ratings
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Sealing salmon inside a foil packet allows the fish to steam with aromatic chives and lemon. A bright herb sauce gives this simple meal a touch of elegance.

Allergens:FishWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Salmon

(ContainsFish)

½ cup

Couscous

(ContainsWheat)

1 unit

Yellow Onion

¼ ounce

Chives

¼ ounce

Tarragon

6 ounce

Asparagus

1 unit

Lemon

Not included in your delivery

box

Salt

box

Pepper

4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2598.264 kJ
Calories621 kcal
Fat31 g
Saturated Fat1 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber7 g
Protein46 g
Sodium112 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Pot
Aluminum Foil
Baking Sheet
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Prep the ingredients
Prep the ingredients
1

Preheat the oven to 450 degrees. Halve, peel, and finely chop the onion. Zest, then halve the lemon. Slice one half into rounds. Mince the chives. Trim and discard the bottom ends of the asparagus. Mince 1 Tablespoon tarragon.

2

Cook the couscous: Heat a drizzle of oil in a small pot over medium heat. Add the chopped onion and cook, tossing for 4-5 minutes, until softened. Add 1 cup water and bring to a boil with a large pinch of salt. Once boiling, add the couscous, cover and remove from the heat until the rest of the meal is ready.

Prep the salmon
Prep the salmon
3

Lay each salmon fillet on a large sheet of tin foil. Season both sides with salt and pepper. Top each fillet with two lemon rounds and a handful of chives (we’ll be using the rest later). Fold over the tin foil and crimp the edges to seal into a packet.

Cook the salmon and asparagus
Cook the salmon and asparagus
4

Place the foil packets on one side of a baking sheet. On the other side of the baking sheet, toss the asparagus with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 10-12 minutes, until the salmon is opaque and the asparagus is tender.

Make the tarragon-chive herb sauce
Make the tarragon-chive herb sauce
5

In a small bowl, combine the tarragon, a pinch of lemon zest, a large drizzle of olive oil, and the remaining chives. Season with salt and pepper and finish with a squeeze of lemon.

6

Finish and plate: Fluff the couscous with a fork and season with salt, pepper and a pinch of lemon zest. Serve the salmon on a bed of couscous with the asparagus to the side. Garnish with a squeeze of lemon and a drizzle of the tarragon-chive herb sauce and enjoy!