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Ingredientes
- 2 handfuls of green beans
- sea salt and freshly ground black pepper
- 2 lemons
- 2 x 150g chunky salmon fillets, skin on, scaled and bones removed
- 2 heaped tablespoons green pesto
- olive oil
Direcciones
- TO PREPARE THE SALMON:
- Preheat your oven to 200ºC/400ºF/gas 6
- Trim your beans by cutting off the stalk ends but leave the wispy tips on
- Put the beans into a large pan of boiling water with a pinch of salt and cook for 3 to 4 minutes
- Halve one of the lemons
- Get yourself just under a metre of kitchen foil and fold it in half to give you two layers
- Drain and put half of the green beans in the middle of the foil
- Lay a salmon fillet, skin-side down, across the beans and spoon over a good tablespoon of green pesto (see Classic basil pesto)
- Drizzle with olive oil, squeeze over the juice from one of the lemon halves and season with salt and pepper
- Pull the foil edges together and scrunch them up to seal the parcel
- Repeat these steps to make your second salmon fillet parcel and place both foil parcels on a baking tray
- TO COOK THE SALMON:
- Put the baking tray into your hot oven and cook for 15 to 20 minutes, depending on the size of your fillets
- Remove the tray from the oven and let it stand for a minute before carefully unwrapping and checking that the salmon is cooked through
- Either serve the foil parcels on plates as they are, or carefully unwrap them before serving
- Cut the remaining lemon in half and serve on the side for squeezing over
- Nice served with new potatoes, rice (see Fluffy rice) or chunks of crusty bread
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 391g | |
| Calories 789 | |
| Calories from Fat 501 | 63% |
| Total Fat 55.54g | 69% |
| Saturated Fat 11.85g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 449mg | 19% |
| Potassium 1227mg | 35% |
| Total Carbs 6.76g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.72g | 1% |
| Protein 64.71g | 104% |
Comentarios
22 de Marzo de 2016I like this recipe very much. We eat salmon very often, so I' ll give it a try.
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