Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 3/4 cup couscous
- 1/4 cup extra virgin olive oil
- 150grams green beans, trimmed
- 4 frozen Ocean Chef salmon portions skin on, thawed (150g)
- 1/4 cup basil pesto
- 1 lemon, thinly sliced
- 200grams solanato tomatoes, halved
- 1/4 bunch basil, leaves picked
Description
Try this baked salmon recipe with pesto and lemon for a mouth-watering dinner. Cooking salmon in parcels delivers deliciously tender and flavoursome salmon.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Place couscous and 1 tbs oil in a heatproof bowl. Pour over ¾ cup boiling water and stir to combine. Cover and stand for 5 minutes or until water is absorbed. Fluff with a fork to separate grains.
Step 2 of 4
Meanwhile, place beans in a medium heatproof bowl and cover with boiling water. Stand for 3 minutes or until bright green and tender. Drain. Refresh under cold water and drain.
Step 3 of 4
Remove salmon from packaging and place on a large plate. Pat dry with paper towel. Combine pesto and 1 tbs of the remaining oil in a small bowl. Spread pesto mixture over salmon. Season with pepper.
Step 4 of 4
Place four 30 x 45cm pieces of baking paper on a flat surface. Divide couscous, beans and tomato among pieces of baking paper. Top with salmon, lemon slices and drizzle with remaining oil. Fold baking paper up and around filling, then roll ends up to enclose. Place on a large baking tray. Bake for 12 minutes or until salmon is just cooked through. Stand for 3 minutes. Serve parcels sprinkled with basil.
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