John Myers
Ingredients for 2 servings:
- 250 g salmon fillet(s)
- 2 tsp pesto, green
- 10 cherry tomatoes
- 250 g green beans
- 500 g potatoes
- salt and pepper
- some lemon juice
- savory
- rosemary
- olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
simply
Preheat oven to 175°C (fan assisted). Meanwhile, wash and trim the beans. Boil in salted water or vegetable broth for about 4 to 5 minutes. Peel the potatoes and slice them into thick slices. Divide the salmon fillet into 2 pieces. Tear off 2 large pieces of aluminum foil for the parcels. (Note from the chef’s recipe editor: If you don’t want to use aluminum foil, use parchment paper or baking paper for the parcels. If you use lemon juice and salt, this is recommended for health reasons.) Drain the beans, place half of each on a piece of aluminum foil, and season with savory. Place the salmon fillet on top and spread each with 1 to 2 teaspoons of green pesto. I like to use homemade pesto, whether arugula, parsley, or basil—depending on the season. Halve the cherry tomatoes and place them on top of the pesto-soaked salmon. Season with salt and pepper and drizzle with a little lemon juice. Seal the parcels tightly. Arrange the sliced potatoes in a large casserole dish or on a baking sheet. Season generously with salt and toss with olive oil and rosemary (preferably with your fingers). Place the salmon parcels and potatoes in the oven and cook for about 25 minutes.
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