The original recipe was taken from an Australian Womens Weekly cook book with some modifications. I love baked salmon. The best thing about this recipe is it looks stunning visually, the flavours really complement the salmon and you can prepare it in advance and then cook it in the oven – it is neither time consuming or difficult!
Hints & Tips
- You can use a whole piece of salmon instead of portions, I find portions easier to serve. You can use salmon with skin on or off.
- Salmon in foil can be prepared ahead of time and left in the fridge until ready to bake.
- Onion and capsicum mixture can be made in advance and gently reheated when ready to serve.
- If remaining pesto to drizzle over the salmon is too thick, add further oil to thin it down.
- GF, DF, SF, Veg.
- Category: Baking & Roasting, Dairy Free, Fish / Seafood, Gluten Free, Main Course, Sugar Free, Vegetarian
Ingredients
- 8 x 200g Pieces of Salmon
- 1 Large Red Onion, Diced
- 2 Large Red Capsicums, Sliced
- 4 tablespoons Olive Oil, Extra
- 1/2 cup Olive Oil
- 4 tablespoons Lemon Juice
- 4 tablespoons Pine Nuts, Toasted
- 10 Garlic Cloves, Chopped Coarsely
- 2 cups Fresh Basil Leaves, Loosely Packed
- 1/2 Lemon, Extra
Instructions
- Preheat oven to 200 degrees Celsius.
- Blend or process basil, garlic, nuts and lemon juice until well combined.
- Gradually add in the olive oil and blend until pesto thickens slightly.
- On a baking tray large enough to hold all the salmon, place a double layer of baking foil. Drizzle with lemon juice from extra lemon.
- Place the salmon pieces on the foil, skin side down if it has skin on.
- Coat salmon pieces with half the pesto.
- Place a large piece of foil over the salmon and fold each side with the bottom piece of foil to create a sealed foil parcel. Take care not to press the top layer of foil onto the salmon.
- Bake in the oven for 20 minutes or until salmon is cooked as desired.
- Heat extra olive oil in a large frying pan. Cook the onion until golden brown. Add the capsicum and cook until soft.
- Place the salmon pieces on a platter. Top with onion mixture. Drizzle with remaining pesto and serve.
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