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Salmon Fillets with Pesto and Mediterranean Salsa

Salmon Fillets with Pesto & Mediterranean Salsa

With Jax Hamilton

Prep Time: 15 Min

Cook Time: 20 Min

Serves: 4


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.