Herb Butter Salmon & Couscous Parchment Packets.
These salmon parchment packets are so super easy and delicious! Made with couscous, a delish herby garlic butter and fresh asparagus, they are satisfying and filling, all while being light at the same time. And everyone gets their own little packet to enjoy!
This is how you make an adorable little dinner packet!
These salmon parchment packets are filled with herby, garlicky butter laced couscous, flaky salmon, asparagus and a big hint of lemon.
It’s such a satisfying yet light dinner. And it’s one of those meals that just makes you feel GOOD.
I love making my fish and orzo parchment packets. They are so flavorful and easy, not to mention incredibly versatile. You can really use whatever you have in the fridge or whatever ingredients you love.
Recipes like this tend to be simple to make for everyone. It’s easy to leave ingredients out or choose the vegetables that you love most. You can even switch up the fish used inside.
You know when I love to make this? When I find myself with leftover couscous. Or that could be rice, quinoa, any leftover grain that is hanging out in the fridge. This recipe is PERFECT for that.
Of course, you can also cook the couscous just for this exact recipe. That works too.
Because it’s worth it. A complete little meal in a cute parchment packet.
I love it!
This is how it comes together:
I mix some herbs, scallions, garlic and melted butter in a dish. I could drizzle this on just about anything. I mix a little bit of that into the couscous.
Next, I scoop some of the couscous into the center of the parchment paper. I top that with a few asparagus spears and a piece of raw salmon. The salmon gets covered in salt and pepper, then a big drizzle of the herb butter.
Once the parchment packets are sealed, they go into the oven for 15 to 20 minutes. This really depends on the size of the fish, but I find that somewhere between 15 to 20 minutes is always spot on.
It’s a quick meal! Ideally it should take you under 40 minutes from start to finish. Even if you have to cook the couscous first – it cooks quickly!
This method of cooking the fish yields such and incredibly flaky, tender texture that it’s unbelievable! And speaking of texture… sometimes the couscous on the bottom gets a little crispy! I love those tiny bits the most. The crunch and flavor of the browning butter is fabulous.
Even the kids love this meal because it comes in their own little packet. It’s super fun to open and enjoy, eating everything right out of the parchment paper. It feels different and fun and fancy, but it couldn’t be easier.
And sometimes that’s all you need when it comes to a good weeknight meal!
Salmon Parchment Packets with Couscous
Herb Butter Salmon & Couscous Parchment Packets
Ingredients
- 2 cups cooked couscous
- 6 tablespoons butter, melted
- 2 garlic cloves, minced
- 2 green onions, thinly sliced
- ¼ cup chopped herbs, like parsley, basil, chives, rosemary or thyme
- 4 raw salmon filets
- kosher salt and pepper
- 1 pound asparagus spears, woody ends cut off
- 1 lemon, thinly sliced
Instructions
- Preheat the oven to 400 degrees F. Have 4 sheets of parchment paper ready to go. (As a note, if your asparagus spears are thick, I suggest cutting them in half lengthwise since we're only roasting for 15 minutes.)
- Melt the butter and stir in the garlic, herbs and green onions. You can stir a bit of this into the cooked couscous!
- Season the salmon all over with salt and pepper.
- Make the parchment paper packet. I use a rectangular sheet of parchment that is 8x12 inches. I fold up short sides. I place ½ cup of the couscous in the center. Add a few asparagus spears. I give them a quick drizzle of olive oil and season them with salt and pepper.
- Top with a salmon filet. Add a drizzle of the garlic herb butter. Place a lemon slice or 2 on top. Fold up the long edges over the fish until they touch, then fold them down together to one side, continuing to tighten and roll the packet until it’s sealed.
- Repeat with the remaining ingredients and packets, drizzling them all over with the herb butter. If you have any left, you can drizzle it on top after they cook.
- Place all the packets on a sheet pan. Roast for 15 to 18 minutes, or until the fish is easily flaked with a fork.
- Remove from the oven and serve the packets!
Did you make this recipe?
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