Herb Butter Salmon & Couscous Parchment Packets
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0.0
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Unrated
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Herb Butter Salmon & Couscous Parchment Packets
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These salmon parchment packets are so super easy and delicious! Made with couscous, a delish herby garlic butter and fresh asparagus, they are satisfying and filling, all while being light at the same time. And everyone gets their own little packet to enjoy!
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Ingredients
- 2 cups cooked couscous
- 6 tablespoons Butter, melted
- 2 garlic cloves, minced
- 2 green onions, thinly sliced
- ¼ cup chopped herbs, like parsley, basil, chives, rosemary or thyme
- 4 raw salmon filets
- kosher salt and pepper
- 1 pound asparagus spears, woody ends cut off
- 1 lemon, thinly sliced
Instructions
- Preheat the oven to 400 degrees F. Have 4 sheets of parchment paper ready to go. (As a note, if your asparagus spears are thick, I suggest cutting them in half lengthwise since we're only roasting for 15 minutes.)
- Melt the butter and stir in the garlic, herbs and green onions. You can stir a bit of this into the cooked couscous!
- Season the salmon all over with salt and pepper.
- Make the parchment paper packet. I use a rectangular sheet of parchment that is 8x12 inches. I fold up short sides. I place ½ cup of the couscous in the center. Add a few asparagus spears. I give them a quick drizzle of olive oil and season them with salt and pepper.
- Top with a salmon filet. Add a drizzle of the garlic herb butter. Place a lemon slice or 2 on top. Fold up the long edges over the fish until they touch, then fold them down together to one side, continuing to tighten and roll the packet until it’s sealed.
- Repeat with the remaining ingredients and packets, drizzling them all over with the herb butter. If you have any left, you can drizzle it on top after they cook.
- Place all the packets on a sheet pan. Roast for 15 to 18 minutes, or until the fish is easily flaked with a fork.
- Remove from the oven and serve the packets!
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