Another lighter dish to fight off the post-Christmas cheese coma!

Salmon en papillote with couscous, sun-dried tomatoes, and feta

Ingredients

• 4 skinless salmon fillets
• 125 ml vegetable stock
• 120g couscous
• 60g sun-dried tomatoes, in oil, sliced
• 100g feta
• ½ tsp dried oregano

Salsa

• 1 garlic clove, minced
• 1 handful of basil, finely chopped
• 1 tbsp capers
• 2 tbsp lemon juice
• 2 tbsp olive oil

Mix together all the salsa ingredients and season with salt and pepper.

Method

1. Bring the vegetable stock to the boil in a pan. Stir in the couscous, cover, remove from the heat and stand for about 5 minutes. Remove the lid, fluff with a fork and let it cool slightly.
2. Mix the tomatoes, feta, courgettes, remaining oil, oregano, salt and pepper into the couscous.
3. Preheat the oven, or air fryer, to 180°C/360°F.
4. Spread out four large pieces of baking paper. Put a salmon fillet in the centre of each piece of baking paper and top with some of the couscous. Press it down a little so the couscous forms a crust. Don’t worry if some spills down the sides, it’ll still be grand. Wrap the baking paper and try to make sure it’s sealed. Place on a baking tray in the center of the oven, or in the basket of an air fryer. Cook for 20 minutes in the oven, or 15 minutes in the air fryer.
5. To serve, cut open the parcels and drizzle with salsa.