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Another lighter dish to fight off the post-Christmas cheese coma!
Salmon en papillote with couscous, sun-dried tomatoes, and feta
Ingredients
- 4 skinless salmon fillets
- 125 ml vegetable stock
- 120g couscous
- 60g sun-dried tomatoes, in oil, sliced
- 100g feta
- ½ tsp dried oregano
Salsa
- 1 garlic clove, minced
- 1 handful of basil, finely chopped
- 1 tbsp capers
- 2 tbsp lemon juice
- 2 tbsp olive oil
Mix together all the salsa ingredients and season with salt and pepper.
Method
- Bring the vegetable stock to the boil in a pan. Stir in the couscous, cover, remove from the heat and stand for about 5 minutes. Remove the lid, fluff with a fork and let it cool slightly.
- Mix the tomatoes, feta, courgettes, remaining oil, oregano, salt and pepper into the couscous.
- Preheat the oven, or air fryer, to 180°C/360°F.
- Spread out four large pieces of baking paper. Put a salmon fillet in the centre of each piece of baking paper and top with some of the couscous. Press it down a little so the couscous forms a crust. Don't worry if some spills down the sides, it'll still be grand. Wrap the baking paper and try to make sure it's sealed. Place on a baking tray in the center of the oven, or in the basket of an air fryer. Cook for 20 minutes in the oven, or 15 minutes in the air fryer.
- To serve, cut open the parcels and drizzle with salsa.
