Salmon and Couscous Filo Parcels

Salmon and Couscous Filo Parcels

The filo parcel and couscous base create a perfect steamer for the salmon, and you can eat all of it! A quick but special midweek meal.


  • Prepare the couscous:
    • Place a saucepan on a medium heat.
    • Fry the onion, red pepper, green pepper, garlic and olive oil in the saucepan for 10 minutes until the onions start to soften and colour.
    • Add the tomato, smoked paprika, black pepper. Continue frying for 5 minutes.
    • Pour in the fish stock and bring to the boil. Test for salt levels and adjust if needed. This will depend on your stock, if using a bought stock then it's likely to be quite salty already.
    • Stir in the couscous and parsley, place a lid on the pan and remove from the heat. Let stand for 5 minutes whilst preparing the pastry.
  • Prepare each parcel. The photo below can be used as a guide:
    • For each parcel, layer 4 sheets of filo. Lightly brush each layer with melted butter before laying the next sheet on top.
    • You should now have 2 stacks of filo, each with 4 sheets, one stack for each parcel.
    • Divide the couscous evenly between the two stacks. You might not need to use all the couscous, it depends on the size of the filo sheets. Form it into a rough cuboid for the salmon to sit on.
    • Place a salmon fillet on top of each couscous pile. Then lay a lemon wedge on top of the salmon.
    • Bring up the sides of the filo and form a rough parcel. Brush the narrowest part of the parcel with any remaining melted butter.
  • Transfer the parcels to individual cooking dishes that can support the parcel as it cooks. Brush the dishes lightly with butter also.
  • Place in a preheated 180 c oven for about 30 minutes until the filo is golden but not burnt.

Main Ingredients

Salmon Fillet
2 small fillets (mine were 110 g each)
Filo Pastry
8 sheets
2 wedges
Melted Butter
50 g

Couscous Ingredients

140 g
Green Bell Pepper
40 g (1/2 small pepper), small dice
Red Bell Pepper
40 g (1/2 small pepper), small dice
Yellow Onion
100 g (1 medium onion), small dice
Fresh Tomatoes
150 g (2 medium), small dice
2 large cloves, small dice
Curled Parsley
small handful, roughly chopped
Fish Stock
250 ml
1/2 tsp, depending on saltiness of stock
Smoked Paprika
1/4 tsp
Ground Black Pepper
1 tsp

Recipe Information

  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Yield: 2 parcels
Recipe published on .