Ingredients
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Pesto
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2 cloves garlic, skin removed
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1/4 cup pine nuts
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1/2 cup olive oil, plus 1 tablespoon for garlic
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2 cups fresh basil, washed and roughly chopped
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2/3 cup grated Parmigiano Reggiano cheese
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1/3 cup grated Pecorino Romano
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salt to taste
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salmon
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parchment paper
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1 pound green beans, cleaned and trimmed
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1/2 cup prepared pesto
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2 lemons, cut into thin wheels
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4 pieces salmon (about 1.5 pounds)
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salt, to taste
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ground black pepper, to taste
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1/4 cup chopped fresh parsley
Directions
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1
Done
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PestoOn low heat, add about 1 tablespoon of olive oil to a sauté pan and cook the garlic until translucent. Set aside. I add this step because fresh garlic can be overwhelming but you can skip this step. |
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2
Done
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Add the pine nuts to the bowl of a food processor and blend until forms a paste, and pour in the olive oil and garlic. Blend together. |
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3
Done
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Roughly chop basil leaves, and add to the food processor whirling in 15 second intervals until comes together. |
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4
Done
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Place in a bowl and add the cheeses, mix together well. If you plan to freeze the pesto, do not put in the cheeses until you defrost. |
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5
Done
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Mix until you have a nice, smooth paste, it should only take a minute. |
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6
Done
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Add salt to taste, mix, taste and adjust. |
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7
Done
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Store in the refrigerator until ready to use. |
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8
Done
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salmonPreheat the oven to 400F. |
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9
Done
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Place green beans in boiling water for 3 minutes, until just slightly tender. Then place in cold ice water to stop cooking and keep the bright green color. |
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10
Done
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Prepare 4 pieces of parchment paper, each about 12"-x-12”. Fold each piece in half. |
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11
Done
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Season salmon with salt and pepper on both sides. Set aside. |
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12
Done
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Place the open parchment piece on the counter and along the crease of paper add a handful of green beans; top with a small spoonful of pesto and 2-3 lemon wheels. |
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13
Done
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Place one piece salmon on top of lemons then spread a spoonful of pesto over each piece of fish. |
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14
Done
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Fold parchment over fish and vegetables, starting at the top begin to fold and twist edges to form a seal and twist at end. You want them well sealed. Repeat with remaining packets and bake for 15 minutes. |
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15
Done
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Transfer each parchment packet to a baking pan and bake for 15 minutes. |
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16
Done
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To serve, transfer to a dish and carefully cut a slit to let out steam. Garnish with parsley. |
