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Baked Salmon with Pesto Wrapped in Foil

   

Baked Salmon with Pesto

I saw this recipe from Jamie Oliver’s Ministry of Food cookbook (this is the title of the UK edition, in US the book is called Food Revolution) and this is one of the main reasons why I started making my own pesto. With some pesto in the fridge, you can whip up a decent looking meal like this pretty effortlessly. This is a fun yet still easy way to cook salmon besides the simple (still delicious) method of grilling or pan-frying. The food is wrapped up in a foil parcel and after baking, I simply serve the parcel on a plate so that the cleaning up is much easier.

Ingredients
Makes 1 parcel for 1 person

(Adapted from Jamie Oliver’s Ministry of Food)

- 1 salmon fillet (about 200g)
- fast to cook assorted vegetables (I use cherry tomatoes, brussel sprouts leaves, chopped bell peppers and corn kernels)
- half lemon
- sea salt and freshly cracked black pepper
- 1 heaped tablespoon green pesto (either store bought or home made)

Directions
1. De-scale salmon skin and de-bone the fillet. Season with salt and pepper.
2. Partially pre-cook the salmon either by using the microwave (1-2 minutes) or using the stove. The salmon need not be cooked thoroughly because it will be baked in the oven later. If you do want to skip this step and let the fish cook 100% in the oven, make some slits in the salmon fillet and increase the cooking time by another 5 minutes.
3. Cut a large piece of aluminium foil, arrange vegetables on foil and season with some salt and pepper.
4. Place the partially cooked salmon you prepared in step 2 on top of the vegetables. Spoon over a heaped tablespoon of green pesto. Squeeze some lemon juice over the fish and vegetables.
5. Pull the foil edges together (see “How to wrap the parcel” below) to make a foil parcel. Repeat the above steps to make additional salmon fillet parcels. Place foil parcels in baking tray and bake in preheated oven of 200C (400F) for about 15 minutes.

Baked Salmon with Pesto (making of)
Step 3: Arrange vegetables and season with salt & pepper

Baked Salmon with Pesto (making of)
Step 4: Place salmon on top of vegetables and spoon pesto over.

How to wrap the parcel

How to wrap food in aluminium foil
Fold the edges lengthwise first

How to wrap food in aluminium foil
Fold in the other edges in and scrunch them up to seal the parcel

Wrapping Tips
1. To fold the parcel, fold in edges lengthwise then fold in the other 2 edges.
2. Do not fold the foil to form 2 layers or more, otherwise the food will take longer to cook.

Related Recipes
- Macadamia Pesto
- Pan-fried Salmon with Honey Mustard Sauce
- Quickie Grilled Salmon
- Grilled Miso Salmon

                                           

Leave a Comment





33 Responses to “Baked Salmon with Pesto Wrapped in Foil”

  1. Baked fish is very handy and and great if you do not want to do much washing up that day. Pesto and salmon are perfect matches. I am not aware the cookbook is named differently in the US.

    Reply

  2. lisaiscooking — June 3, 2010 @ 5:45 am

    I love roasting salmon in a parcel like this–the texture turns out great. I’ll have to try it with pesto. Sounds delicious!

    Reply

  3. wyyv — June 3, 2010 @ 10:15 am

    i rarely eat salmon fish :X Your picture of salmon really looks yummy… must try it one day! :D

    Reply

  4. sweetlife — June 3, 2010 @ 12:32 pm

    pesto is great to have onhand, fish, veggies, chicken..great recipe..love the pics

    sweetlife

    Reply

  5. Marc @ NoRecipes — June 3, 2010 @ 1:11 pm

    Yumm looks delicious. It’s funny because I just did salmon sous vide with pesto today. Great minds think alike;-)

    Reply

    • wiffy replied: — June 7th, 2010 @ 5:12 pm

      sounds delicious! look forward to see your recipe :)

      Reply

  6. Stella — June 13, 2010 @ 10:23 am

    Hey Wiffy, I just wanted to let you know that I made this last night for my Mom. It was so easy and really delicious. Thanks!

    Reply

    • wiffy replied: — June 13th, 2010 @ 9:13 pm

      Hi Stella, I’m so glad to hear it turns out well. Thanks for your note :)

      Reply

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