Salmon Parcels

January 14, 2021  /  Harriet Moran-Smith

INGERDIENTS

-3 Packs of sun dried tomato and garlic cous cous
- Vegetable stock
- A bunch of spring onions, sliced
- A jar of sun dried tomatoes, chopped
- 4 salmon fillets

METHOD

  1. Cook the cous cous according to the packet instructions but using the stock instead of water

  2. Add the spring onions and sun dried tomatoes to the cous cous along with a glug of olive oil

  3. Cut out 4 squares of baking paper, divide the cous cous between them then sit a salmon fillet on top of each.

  4. Wrap them up like parcels and baked for 15 minutes at 180 degrees