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Salmon Packets with Couscous and Veggies Recipe

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4.2 from 87 reviews

Delicious and healthy salmon packets baked with a flavorful mix of couscous, fresh vegetables, and aromatic spices. This recipe combines tender salmon with vibrant veggies like asparagus, corn, bell pepper, zucchini, and red onion, all seasoned with curry, turmeric, and rosemary. Perfect for an easy weeknight dinner, these packets lock in moisture and flavor for a satisfying and balanced meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 1/4 cup fine couscous (Moroccan)
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 2 Tbsp olive oil, plus more for drizzling
  • 4 stalks asparagus, trimmed into 2 inch pieces
  • 2 ears corn, kernels removed
  • 1 bell pepper, sliced into thin 2 inch strips
  • 1 zucchini, sliced into thin half moons
  • 1/2 small red onion, sliced into slivers
  • 1/2 cup black olives, sliced
  • 1/2 cup slivered almonds
  • 1 – 1 1/2 lb salmon fillet, cut into 4 equal pieces
  • 1 lemon, thinly sliced
  • Fresh rosemary (amount as desired)
  • Salt and freshly ground black pepper to taste
  • Butter cubes (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the salmon packets.
  2. Prepare Couscous: Place the couscous in a heatproof bowl. Bring 1 1/4 cup water to a boil with 2 tablespoons olive oil, curry powder, turmeric, and 1 teaspoon salt. Pour the boiling mixture over the couscous, stir to combine, cover, and let it sit for 5 minutes. Fluff well with a fork to separate the grains.
  3. Arrange Parchment Sheets: Lay out 4 sheets of parchment paper. Divide the couscous evenly onto the center of each sheet in a mound.
  4. Add Vegetables, Nuts, and Salmon: Distribute the asparagus, corn kernels, bell pepper, zucchini, red onion, black olives, and slivered almonds on and around the couscous. Season with salt and pepper. Optionally, place small cubes of butter on top. Place each salmon piece atop the vegetables, pressing down gently to level. Add a lemon slice on each piece of salmon and season again with salt, pepper, and fresh rosemary. Drizzle generously with olive oil.
  5. Fold Packets: Fold up the two long edges of the parchment paper like folding a lunch bag, then fold or roll the sides to seal, leaving some air space inside without folding too tightly against the food.
  6. Vent Packets: Using a sharp knife, make a few small slits on top of each packet to allow steam to escape during baking.
  7. Arrange and Bake: Place two packets on each of two baking sheets. Bake immediately for about 20 minutes or until the salmon is cooked through and flakes easily with a fork (internal temperature about 145°F or 63°C). Alternatively, you can refrigerate the packets until ready to bake.
  8. Serve: Serve the packets immediately, cautioning diners to watch out for the hot steam that will escape when opening.

Notes

  • Thick asparagus stalks are not recommended as they may not cook fully in the baking time.
  • If using packaged couscous, refer to specific package instructions for water-to-couscous ratios as they may vary.
  • Butter cubes on the veggies are optional but add richness and flavor.
  • Work carefully when folding packets to avoid tearing the parchment paper.
  • Be cautious of steam when opening packets after baking to avoid burns.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Moroccan-inspired
  • Diet: Low Fat

Find it online: https://allyumcooks.com/salmon-packets-with-couscous-and-veggies-recipe/