Citrus Salmon in Parchment with Dill

Print

Citrus Salmon in Parchment with Dill

This citrusy salmon is brimming with heart-healthy omega-3s and immune-boosting vitamin C for a delicious dish that's as good for your body as it is for your taste buds. A nutty, citrus-infused cilantro couscous rounds out a light, nutritious meal that you'll want to make again and again! Feel free to use whatever combination of in-season citrus is available.

Ingredients

Salmon

  • 1 8 oz. skin-on salmon fillet
  • 3-4 slices citrus (any combo of oranges, lemons, or tangerines will work), cut in ¼-inch slices and halved 
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 1 Tablespoon fresh dill, chopped
  • 2 teaspoon olive oil

Citrus Cilantro Couscous

  • ½ cup couscous
  • 1 cup water
  • ¼ cup citrus juice (any combination)
  • 1 teaspoon olive oil
  • 1 Tablespoon citrus zest from lemons and/or oranges
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • 2 Tablespoons fresh cilantro leaves, chopped

Instructions

For the salmon:

Heat the oven to 375°.

Start with an 8 ½" x 14" piece of parchment paper and fold it in half. Cut it into a large semi-circle. Place the parchment on a sheet pan and place the salmon fillet on one half of the circle. Sprinkle the salmon with salt, pepper, and fresh dill, and lay the citrus slices on top of the fish. Drizzle with olive oil. Fold the second side over the salmon and crimp the rounded edge tightly closed.

Bake for 15 minutes. The package should puff up and make for dramatic serving when opened.

For the couscous:

Combine the couscous and water in a medium saucepan over medium-high heat. Bring to a boil, then reduce to a low simmer and cook, uncovered, until the liquid is absorbed, 10 to 15 minutes.

In a separate bowl, combine the citrus juice, olive oil, zest, salt, and pepper and whisk. Top the couscous with the citrus vinaigrette, add the chopped cilantro, and fluff with a fork to combine.