Salmon Couscous and Dill Parcels
Elevate your weeknight dinner game with these delightful Salmon Couscous and Dill Parcels—an easy, healthy, and flavor-packed meal perfect for busy evenings or elegant entertaining. Each parcel features tender salmon fillets paired with a fluffy, herb-infused couscous medley bursting with fresh dill, zesty lemon, and juicy cherry tomatoes. Sealed in parchment paper and oven-baked, this recipe locks in moisture and melds flavors beautifully, creating a mess-free dish with minimal cleanup. Ready in just 40 minutes, these individual portions are perfect for serving directly from the parchment, making for a stunning presentation. Whether you’re looking for a quick dinner or a dish to impress, these Mediterranean-inspired salmon parcels deliver on taste and convenience.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Salmon fillet
- 1 cup Couscous
- 1.25 cups Chicken or vegetable stock
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 3 tablespoons (chopped) Fresh dill
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 12 whole (halved) Cherry tomatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 sheets (about 12x12 inches each) Parchment paper
Instructions
Preheat your oven to 400°F (200°C).
Place the couscous in a medium bowl. Bring the chicken or vegetable stock to a boil, then pour it over the couscous. Cover the bowl with a plate or lid and let it sit for 5 minutes.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat.
Fluff the couscous with a fork and stir in the sautéed garlic, chopped dill, lemon zest, lemon juice, cherry tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
Prepare the parchment packets: place each salmon fillet in the center of a parchment sheet. Drizzle the fillets with the remaining olive oil and season each with a pinch of salt and pepper.
Spoon an equal amount of the couscous mixture next to each salmon fillet on the parchment paper.
Fold the parchment into parcels by bringing two opposite edges together and folding them tightly, then folding and tucking the ends underneath to form a secure packet.
Place the parcels on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Carefully open the parcels (be cautious of escaping steam) and serve immediately. Garnish with additional fresh dill if desired.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.8 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 21.4 mcg | 107% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
