Tested till perfect Salmon and Couscous in Parchment

Salmon and Couscous in Parchment

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspfinely chopped fresh parsley
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 tbsp 1tbspwine vinegar
  • 2 tsp 2tspDijon mustard
  • 1 tsp 1tspdried oregano
  • 1 1green oniongreen onions, thinly sliced
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 cup 1cupwhole-wheat couscous
  • 3 tbsp 3tbspchopped drained oil-packed sun-dried tomatoes
  • 4 4rainbow salmon fillets or skinned trout fillettrout fillets, (about 1-1/2 lb/750 g)
  • 4 4lemon wedges
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In large bowl, whisk together parsley, oil, vinegar, mustard, oregano, green onion, garlic, salt and pepper. Remove 2 tbsp (25 mL) and set aside for serving.

To remaining oil mixture, stir in couscous, 1 cup (250 mL) boiling water and tomatoes; cover and let stand for 5 minutes. Fluff with fork.

Cut four 12-inch (30 cm) squares of parchment paper. Evenly spoon couscous onto 1 side of each square; top each with fish fillet. Fold paper over so edges meet; fold and pinch edges together to seal packet.

Place packets on rimmed baking sheet. Bake in 400°F (200°C) oven until fish flakes easily when tested, about 17 minutes. Open packets; drizzle with reserved oil mixture. Serve with lemon.

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Nutritional Information Per serving: about

cal 479 pro 40g total fat 18g sat. fat 4g
carb 41g fibre 6g chol 90mg sodium 393mg

% RDI:

calcium 13 iron 18 vit A 13 vit C 27
folate 17
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