Pesto salmon and veggies parcel

Another amazing meal with Scottish ingredients and Italian flavours to celebrate the Sottish Food and Drink Fortnight.

For this recipe, I used my pesto recipe (that you can find it here).

I found this recipe on this amazing blog  www.cookingclassy.com, and I changed it very very slightly.

The picture is not the best, but I couldn’t wait to taste it, and everyone was sitting at the table just waiting for me, including a nice glass of white wine (chilled Soave was just the perfect accompaniment with this dish).

So please try this recipe as I’m sure you will love it 🙂

And to finish the meal we tried the newest flavours’ ice cream from our favourite ice cream parlour in Perthshire, www.stewart-tower.co.uk 

This weekend we tried 4 new flavours: doughnut, pink KitKat, kinder bueno and oreo mint, they are soooo good that we had to go back for more!

 

 

 

 

 

Pesto salmon and veggies parcel

Yield: 4

Pesto salmon and veggies parcel

Ingredients

  • 4 skinless salmon fillets
  • 400g fresh green beans , ends trimmed
  • 1 tsp olive oil
  • Salt and freshly ground black pepper
  • 4 Tsp pesto
  • 200g cherry tomatoes

Instructions

  1. Preheat oven to 220 degrees Celsius.
  2. Bring a pot of water to a boil. Boil green beans 3-5 minutes, then carefully drain (you can also use the microwave for a quick steam).
  3. Toss green beans with 1 tsp olive oil and season with salt and pepper to taste, and put them in the centre of a big piece of foil. Season both sides of salmon with salt and pepper.
  4. Layer salmon over green beans and then spread 1 Tsp of pesto over top.
  5. Quarter the tomatoes and season lightly with salt. Spread over each salmon fillet.
  6. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal.
  7. Place the parcel on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 (cook time will vary depending on thickness of salmon).
http://www.theitaliancook.scot/pesto-salmon-and-veggies-parcel



Leave a Reply

Your email address will not be published. Required fields are marked *

14 + 1 =