Salmon and Pesto Parcels
Author: 
Recipe type: Main meal
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Salmon and cherry tomatoes, roasted with a layer of pesto. Try serving with boiled new potatoes and green salad.
Ingredients
  • 4 Salmon fillets, skinned
  • 12 cherry tomatoes, halved
  • For pesto:
  • 2 x 60g packets of fresh basil roughly chopped
  • 3 tablespoons garlic flavoured oil
  • 50g lightly toasted and cooled pine nuts
  • 30g grated parmesan cheese
  • A squeeze of lemon juice
  • A pinch of salt and pepper
Instructions
  1. Preheat the oven to 180 degrees C
  2. Cut 4 pieces of foil into squares big enough to make individual parcels of the salmon fillets
  3. Place 6 halves of cherry tomatoes in the centre of each piece of foil and place the salmon on top
  4. Set aside and make the pesto
  5. Place the pesto ingredients into a food processor and pulse until you have the desired texture (I like it a bit crunchy). Or alternatively, use a mortar and pestle to grind the ingredients together (note the basil will need to be more finely chopped before doing this)
  6. Cover the top of each of the salmon fillets in a fairly thick layer of pesto then bring the sides of the foil together to make a tight parcel
  7. Place the parcels onto a baking tray and then into the hot oven for 15-20 minutes until the salmon is cooked through
  8. Serve with boiled new potatoes and a green salad
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/salmon-and-pesto-parcels/