Spring Food Series: Tomato Pesto Salmon
This tomato pesto salmon is bursting with fresh and flavorful ingredients. The tomato and pesto add a zesty twist to this classic fish dish, while the baking paper keeps the salmon moist and flaky.
Ingredients
(for 4 servings)
350g green beans
olive oil, to taste
Rock salt, to taste
freshly ground black pepper, to taste
680g skinless salmon fillet
6 tablespoons pesto
20 cherry tomatoes, halved
Method
Fold a sheet of baking paper in half crosswise, then open up.
Set the green beans on one half of the baking paper.
Drizzle with olive oil and season with salt and pepper.
Lay the salmon on top of the green beans, then spread the pesto over the salmon.
Top with the tomatoes.
Fold the other half of the baking paper over the salmon, then crimp the edges to seal the baking paper packet.
Place in a deep fry pan cover with the lid.
Cook until the internal temperature of the salmon reaches 145˚F (63˚C).
Enjoy!
Ingredients
(for 4 servings)
350g green beans
olive oil, to taste
Rock salt, to taste
freshly ground black pepper, to taste
680g skinless salmon fillet
6 tablespoons pesto
20 cherry tomatoes, halved
Method
Fold a sheet of baking paper in half crosswise, then open up.
Set the green beans on one half of the baking paper.
Drizzle with olive oil and season with salt and pepper.
Lay the salmon on top of the green beans, then spread the pesto over the salmon.
Top with the tomatoes.
Fold the other half of the baking paper over the salmon, then crimp the edges to seal the baking paper packet.
Place in a deep fry pan cover with the lid.
Cook until the internal temperature of the salmon reaches 145˚F (63˚C).
Enjoy!