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Super salmon parcels
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Total Time:
30 minutes
Get pumped unrolling this savory parcel of flaky, basil pesto-infused salmon. Loaded with vitamin D for strong bones, enjoy the extra homemade pesto tossed with pasta or in a sandwich for lunch tomorrow.
Ingredients:
  • 150g green beans
  • 25g pine nuts
  • 50g fresh basil
  • half small clove garlic
  • 2 lemons
  • 15g Parmesan cheese
  • extra virgin olive oil
  • 1 120g salmon fillets skin on, scaled & pin-boned, from sustainable sources
  • olive oil
  • 300g new potatoes
Instructions:
  • 1. Preheat the oven to 200°C/400°F/gas 6. 2. Boil the kettle. 3. Toast pine nuts in a frying pan over medium heat for 2 to 3 minutes until lightly golden. Transfer to a bowl. 4. Pick basil leaves, discard stalks, and pound in a pestle and mortar. If unavailable, finely chop. 5. Peel garlic, add to mortar with sea salt and toasted pine nuts, then pound into a paste. Alternatively, finely chop on a board. 6. Mix in lemon juice, grated Parmesan, and olive oil until pesto reaches desired consistency. 7. Trim beans, boil for 2 minutes, then drain. 8. Place half the beans on foil, add a salmon fillet, top with basil pesto, olive oil, lemon juice, salt, and pepper. Seal into a parcel. 9. Repeat with remaining ingredients to make another parcel and place on a baking tray. 10. Bake for 15 to 20 minutes until salmon is cooked and beans are tender. 11. Cook potatoes in boiling salted water for 15 minutes until tender. Keep warm. 12. Remove salmon from oven and let stand for 1 minute. Open parcels, check salmon, and serve with potatoes. 13. Serve with lemon wedges for squeezing over.

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