Wild salmon with wild garlic pesto

Ingredients for 2 servings:

• 2 portions of salmon, preferably wild salmon, frozen
• 1 bunch of wild garlic
• 1 garlic clove(s)
• 50 ml olive oil
• 1 handful of pine nuts or sunflower seeds
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 10 minutes

from the oven

Wash and roughly chop the wild garlic, then place it in a tall container with the roughly chopped garlic and the pine nuts or sunflower seeds. Using a hand blender, begin to puree. Gradually add the olive oil. Finally, add the grated Parmesan cheese. Place each frozen salmon on a large piece of aluminum foil and spread the wild garlic pesto on top. Seal the aluminum foil tightly over the salmon, including the sides, and place the parcels in an oven preheated to 200°C (400°F), or alternatively, on the grill. After 25-30 minutes, the salmon is ready. If you have any pesto left over, it also tastes great with pasta or as a spread. Of course, you can omit the garlic; wild garlic has a similar flavor.