Salmon papillote
206 reviewsIf you've never thought of mixing salmon with couscous, this will be on the menu every week!
Ingredients
Make sure you have...
Utensils
Oven, Pot (small), Stovetop, Parchment paper, Colander
recipe
Step 1
Preheat the oven to 210°C. Cook the couscous according to the instructions on the packet.
Step 2
Finely chop the scallions, saving the green part for later.
Step 3
Chop the dried tomatoes, then add the cooked couscous and mix.
Step 4
Prepare a 40 cm sheet of baking paper. Put the couscous on it, followed by the salmon and the scallions.
Step 5
Season and add some olive oil. Bake for 12 minutes.
Step 6
Meanwhile, chop the green part of the scallions.
Step 7
Once cooked, bring out the couscous and salmon, add the onions and season. Serve!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 520 cal. |
| Fat | 23 g |
| Carbohydrates | 44 g |
| Protein | 33 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Salmon papillote" contains 520 Energy, 23 g of Fat, 44 g of Carbohydrates, 33 g of Protein, 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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