Baking fish in parchment is a great technique to preserve moisture while also allowing multiple flavors to mingle together. This fresh vegetable and salmon dish is a perfect complement to the subtle curry notes in our Mediterranean Spice Couscous.

Prep time: 10 min

Cook time: 22 min

Total time: 32 min

Mediterranean Couscous with Salmon in Parchment
Copyright Recipe © 2015 Woodland Foods


Makes 2 servings

  • 1 1/4 Cups Water

  • 1 Cup Mediterranean Spice Couscous

  • 2 Salmon Filets, 5 ounces each

  • 1 Small Tomato, diced

  • 1 Zucchini, diced

  • 1 Clove Garlic, minced

  • 3 Tablespoons Capers, rinsed and chopped

  • 1 Teaspoon Fine Sea Salt

  • 1 Teaspoon Fine Ground Black Pepper

  • 4 Fresh Basil Leaves

  • 1 Lemon, sliced

  • 3 Tablespoons Fresh Parsley, chopped

  • 2 Tablespoons Olive Oil


  1. Place couscous in small bowl and pour boiling water over. Cover and let it sit for 10 minutes.

  2. Preheat oven to 400°F and position rack in center. Place 9-inch by 13-inch piece of parchment or wax paper on oven-safe dish, with half paper on dish and half off.

  3. Spread diced tomato, diced zucchini, garlic and capers on bottom of paper. Arrange salmon on top of vegetables, about 1-inch apart. Sprinkle everything with salt and ground black pepper.

  4. Lay basil leaves over salmon, followed by lemon slices. Drizzle everything with olive oil and parsley. Fold paper over and crimp edges shut by crumbling paper together. Seams can also be folded nicely and pinched shut.

  5. Transfer dish to oven and bake for 12 minutes.

  6. Fluff couscous and spoon onto plates.

  7. Remove dish from oven and carefully open paper. Using tongs, place one filet on top of couscous and spoon vegetables over salmon.