Parchment Baked Salmon

Parchment Baked Salmon

Published on July 23, 2015 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • 4

A unique way to prepare a wholesome meal in one pouch: high in protein and omega-3 fats, low in odour and with easy clean up.

Recipe modifier to increase calories
• Add oilŸ
• Top with pesto
Helpful with the following side effects
• Change of taste and smell
• Fatigue

Nutritional Facts

 

Ingredients

  • COUSCOUS
  • ½ cup Dry whole wheat couscous
  • ½ cup Fresh dill, finely chopped (or 2 tbsp of dried dill)
  • ¾ cup Warm water
  • 2 tsp Lemon zest
  • 1 tbsp Lemon juice
  • FISH
  • 4 (4oz) Salmon filets (or arctic char or trout)
  • 1 McIntosh apple, thinly sliced
  • ½ Fennel bulb, thinly sliced
  • 1 tbsp Lemon juice
  • 1 tbsp Olive oil
  • to taste Salt and pepper

Nutrition Info

Instructions

  1. Preheat the oven to 375°F.
  2. Combine the couscous with the dill, water, lemon zest and half the lemon juice.
  3. Cut 4 sheets of parchment paper about 3 times as long as the fish fillets.
  4. Place an equal amount of the couscous in the middle of each of the 4 sheets.
  5. Place fish fillets on top of the couscous.
  6. Top each fillet with apple and fennel slices.
  7. Season with lemon juice, olive oil and a pinch of salt.
  8. Fold the top half of the parchment over and crimp and fold the edges about 1 inch at a time until you make your way around the entire parchment package. You want to create a fairly tight seal.
  9. Place the four packages on a baking tray and bake for about 15 minutes.
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