Spice Sensation Salmon and Spinach Parcels
An easy and delicious meal for two using our Ainsley Spice Sensation Couscous for a burst of flavour. We’re using frozen spinach and salmon for a simple and affordable weeknight meal, but feel free to use fresh if you prefer – just adjust the cooking time accordingly.
Method
Preheat the oven to 220c/200c Fan. Cut 2 A4 sized pieces of both kitchen foil and baking paper and place each piece of the parchment over a piece of foil.
Prepare the couscous according to the packet instructions
Spoon half the couscous onto one side of each piece of parchment. Top with the spinach cubes and place a salmon fillet on top. Arrange the tomatoes around the salmon. Squeeze over the lemon juice, drizzle with oil and season with salt and black pepper. Fold the parchment and foil over the fish and fold the edges over tightly. Repeat so you have 2 parcels. Put the parcels on a baking tray and bake for 30 minutes.
Place the parcels on serving plates, carefully unwrap and garnish with lemon zest and dill.
Ingredients
- 1 packet Ainsley Spice Sensation Couscous
- 1 lemon, juice & finely grated zest
- 6 cubes of frozen spinach (approx. 160g)
- 2 x 100g frozen salmon fillets
- 8 cherry tomatoes
- olive oil, for drizzling
- sea salt and freshly ground black pepper
- 2 tbsp chopped fresh dill