My family has made this a “regular rotation” kind of meal because it’s so quick and easy to put together, yet has lots of flavor. The only ingredient (other than the salmon) that is not a pantry staple is the pesto. Although, pesto can be the base for a lot more great meals and appetizers – you may just want to keep some in your refrigerator on a weekly basis.
This recipe calls for green olives, which add a salty counterpoint to the rich flavor of the salmon and tomatoes. If anyone in your household doesn’t care for olives they are easily omitted. Just offer them in a separate bowl as a condiment for those who would miss them.
This dish makes its own sauce which keeps the salmon luscious and moist. And with no starches you can feel pretty virtuous about it. I do recommend a good crusty Italian or French loaf to top it off. Why waste that sauce, right?
Salmon with Olives, Tomatoes & Pesto
Ingredients
Instructions
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Preheat oven to 500° F
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Tear off an 18" sheet of Parchment Paper for each salmon fillet.
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On each sheet of parchment paper center a salmon fillet skin side down. Sprinkle with pepper, then spread 1 tablespoon of pesto evenly over each fillet.
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Combine the garlic and olives in a small bowl and and distribute evenly over each fillet.
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Distribute the tomato evenly over each fillet.
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Bring up the long sides of the parchment sheet and fold the ends over each other for two to three turns.
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Now fold the short ends up and fold, creasing firmly, for two to three turns. These ends need to stay folded for the packet to steam properly.
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Position the packets side by side in a shallow roasting pan, leaving a small space between each one.
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Bake in preheated oven for 15 minutes. The edges of each packet should appear browned.
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Remove packets from oven and place each packet in a bowl or large plate. Serve with warm crusty French bread and green beans or salad.
