John Myers
Salmon with Pesto and Vegetables
The perfect salmon with pesto and vegetables recipe with a picture and simple step-by-step instructions.
Aluminum foil
- Salt and pepper
- Lemon juice
- 200 g delicate Green beans
- 3 Branches Savory
- 1 teaspoon Salt
- 3 teaspoon Pesto green
- 3 halved Cocktail tomatoes
- Extra virgin olive oil
- Rinse the thawed salmon fillets under running water and then pat dry well. Season with salt and pepper and drizzle with lemon juice. Preheat the oven to 200 degrees.
- Cook the beans in a little water with a teaspoon of salt and the savory for about 8 to 10 minutes, then drain and immerse them in ice-cold water (so they keep their fresh green color). Drain well and place in an ovenproof dish.
- Place the salmon fillets on the beans and brush with the pesto. Now add the halved small tomatoes, sprinkle some more salt and pepper over them and drizzle in a few drops of olive oil, then cover with aluminum foil and bake in the preheated stove for about 30 minutes. During this time, cook the potatoes and serve everything together.
- Bon appetit !!
Facebook Comments