Salmon And Couscous In Parchment

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2 tbsp finely chopped fresh parsley

2 tbsp extra-virgin olive oil

1 tbsp wine vinegar

2 tsp Dijon mustard

1 tsp dried oregano

1 green onion , thinly sliced

1 clove garlic , minced

1/2 tsp salt

1/2 tsp pepper

1 cup whole-wheat couscous

3 tbsp chopped drained oil-packed sun-dried tomatoes

4 rainbow salmon fillets or skinned trout fillets , (about 1-1/2 lb/750 g)

4 lemon wedges

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