recipe

January 16, 2022

Citrus Salmon in Parchment with Dill on top of Citrus Cilantro Couscous

A tray of ingredients, including salmon, citrus, herbs and couscous
Citrus season is the best season for me. I love cooking with citrus. Lemon zest goes in everything, and I preserve lemons for winter. Limes are used for dressings, to brighten up rice dishes like my cilantro lime rice, or used in my drinks as garnishes. Blood oranges are friends with any mocktail, and clementines are best eaten in the car when you can easily pop them out of their skins and savor the oil from the skin on your fingers as you pop the segments in your mouth. All while driving, of course. Depending on the variety of citrus, the availability may fluctuate. Navel oranges are best from December-March, blood-orange types are the best from December until April, and clementines and tangerines are the best between late October and January. Lemon and Limes are always in season, depending on where they are grown.

Citrus salmon in parchment with dill before baking

This citrus salmon with quinoa recipe is one I developed for Lakewinds Food Co-op (find all their recipes here) and is full of heart-healthy omega-3s and immune-boosting vitamin C from all that citrus. This dish is delicious for you, and cooking in parchment paper makes it easy to clean up. Serve it with citrus-infused cilantro couscous or rice or quinoa for a nutritious meal that you’ll want to make again and again! For a helper, you can roast sliced lemons and limes alongside the salmon parchment packets during the week. Use them throughout the week as garnishes or for pops of flavor on pasta or rice dishes or to brighten up a salad dressing.

Citrus Salmon with Dill and Citrus Cilantro  Couscous

Citrus Salmon with Dill and Citrus Cilantro Couscous

Yield: Serves 2

This citrus salmon recipe is full of heart-healthy omega-3s and immune-boosting vitamin C from all the citrus. It's delicious and cooking in parchment paper makes it easy to clean up. Serve it with citrus-infused cilantro couscous or rice or quinoa for a nutritious meal that you'll want to make again and again!

Ingredients

Citrus Salmon in Parchment with Dill

  • 1 8-ounce skin-on salmon fillet
  • 3-4 slices citrus cut 1/4 inch and halved (I use both Oranges and lemons)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 Tbsp fresh dill chopped
  • 2 tsp olive oil

Citrus Cilantro Couscous

  • 1/2 cup couscous
  • 1 cup water
  • 1/4 cup citrus juice (any combination here will do)
  • 1 tsp olive oil
  • 1 Tbsp citrus zest from lemons and/or oranges
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp chopped fresh cilantro leaves

Instructions

Citrus Salmon in Parchment with Dill

    1. Heat the oven to 375 degrees.
    2. Start with an 8.5 x 14-inch piece of parchment paper and fold it in half
    3. Cut it into a large semi-circle
    4. Place the parchment on a sheet pan. Fold the parchment in half down the middle, place fillet on the parchment. Sprinkle the salmon with salt, pepper, and fresh dill and lay the citrus slices on top of the fish. Drizzle with olive oil.
    5. Fold the other side over and crimp the rounded edge tightly closed by folding it together.
    6. Place in oven for 15 minutes,
    7. The packages should puff up and make for dramatic serving when opened.

    Citrus Couscous with Cilantro Instructions

    1. 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 by the couscous, 10 to 15 minutes.
    2. Combine the citrus juice, olive oil, zest, salt and pepper and whisk in a separate bowl
    3. Top the couscous with the citrus vinaigrette and add the chopped cilantro and fluff with a fork and to combine.
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