How to make
Prepare 3 sheets of baking paper with a size, suitable to wrap each of the salmon pieces. You can grease them very lightly, but it is not necessary.
Cut the dried marinated tomatoes, onions and garlic into small pieces.
Chop the fresh spices by removing their ends.
Squeeze the lemon juice and grate half of its peel - only the yellow part.
In a bowl, mix everything and add salt to taste and white pepper. Stir and set aside about 3 tablespoons of this mixture in a plate.
Put a piece of salmon with the skin down on each piece of paper on the greased side. Cover each salmon fillet with a spoonful of the aromatic mixture, evenly distributed.
Wrap it up with the paper or fold like an envelope so that it is well -sealed without being very tight. Arrange them in a pan and put them in a 370°F (190°C) oven for 15-18 minutes.
During this time, boil the broth with olive oil and pull away from the heat. Pour the couscous - from the fine Arabic couscous, not from the large balls of pasta, which we call that.
Cover with a lid and leave it for 10 minutes to absorb the liquid. Then mix well with the rest of the large part of the aromatic mixture of tomatoes, onions and spices. Try how it tastes and add more salt if necessary.
When the fish is ready, leave it for 2-3 minutes in the paper, then unwrap it and transfer it into serving plates. Garnish with couscous and serve.
Find out how many calories are in salmon, as well as how to marinate salmon.
