Salmon Fillets with Pesto and Mediterranean Salsa
Salmon Fillets with Pesto & Mediterranean Salsa
With Jax Hamilton
Prep Time: 15 Min
Cook Time: 20 Min
4 Salmon Fillets (about 200g each)
Olive oil to drizzle
1 fat clove garlic
½ cup pesto
½ cup black or green olives, stoned
1 punnet sweet cherry tomatoes
½ cup capers
4 anchovy fillets, sliced thinly
Finely grated zest of 1 lemon
Freshly ground black pepper
Preheat oven or BBQ to 200c
Take 4 pieces of foil and line them with baking paper.
Place a salmon fillet on top of each one, drizzle with olive oil and grate a little garlic over it.
Divide the pesto, olives, cherry tomatoes, capers and anchovies between the four parcels and top each with a sprinkling of lemon zest.
Season with freshly ground black pepper and drizzle with more olive oil.
Seal the parcels, place on a tray and back for 20 minutes.
To serve: Rocket salad or new potatoes.