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parchment baked salmon
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Parchment Baked Salmon With Asparagus and Couscous

Tender, flavorful salmon is cooked in parchment on top of sliced lemon and asparagus spears. Serve over couscous for an easy weeknight meal.
Course Main Course, Seafood
Cuisine American
Keyword asparagus and salmon, parchment baked salmon, salmon
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories
Author Safeway

Ingredients

  • 1 1/2 cups hot tap water
  • 1 cup pearl couscous
  • 4 oz salmon filets
  • 12 lemon slices
  • 1/2 red onion sliced into strips
  • 1 bunch asparagus
  • extra virgin olive oil
  • salt and pepper to taste
  • parchment paper or heavy duty aluminum foil torn into four, 18 inch sheets

Instructions

  • Preheat oven to 400 degrees.
  • Place couscous in medium mixing bowl and add hot tap water. Let sit for 10 minutes then drain.
  • Prepare the asparagus by cutting off the tough portion of the stems - about 1/4 inch from the bottom.
  • To prepare packages, place 3 lemon slices in the center of each parchment sheet and top with salmon. To the side of salmon place 1/4th of the drained couscous. Top with 1/4th of the asparagus, followed by 1/4th of the onion slices. Drizzle with olive oil. Season with salt and pepper.
  • Fold each sheet in half, covering the food. Beginning at the top fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Be sure to press as you fold to seal the packets well, or steam will escape. Arrange packets on a baking sheet. Bake 14-15 minutes. To serve, cut open the packets and serve directly in the parchment on a plate, or if using aluminum foil remove fish, asparagus and couscous with a spatula onto a plate.