Steps
- Preheat the oven to 400°F / 200°C. Combine 110g of lemon and garlic couscous, 200ml of hot vegetable stock, and 1 tablespoon of olive oil. Cover for 10 minutes, then fluff.
- Reserve a little of 1 handful of chopped parsley and tarragon. Stir the rest into the couscous with 4 finely sliced scallions and 4 chopped sun-dried tomatoes. Season with salt and black pepper.
- Divide the couscous between large sheets of parchment paper. Top with 2 salmon fillets, the reserved herbs, and a little salt and black pepper. Fold and twist the paper into sealed parcels.
- Place on a baking sheet and bake for about 15 minutes, until the salmon is firm and reaches 145°F / 63°C in the center.