Slice the spring onions and dice the garlic and cook in the pan on low heat until no longer raw. Add the couscous and boiling water to the pan and put the lid on. Leave for 5 minutes
Dice the sundried tomatoes and cut up the herbs. Zest the lemon then squeeze it add all of these to the couscous with a little butter and stir it well with a fork to fluff up the couscous
Make 2 squares of baking paper and divide the couscous between them. Top with salmon skin side up and decorate with more herbs
Wrap like a pasty bring two sides together and roll them together then tuck the ends under. Place on a tray