Update for 2022: Cherry tomatoes have been retested by Monash University and found to be high in fructose. To keep it low FODMAP I have updated the recipe so that cherry tomatoes are limited to 3 per portion.
A friend made this dish to bring a barbecue as the vegetarian alternative to sausages and burgers. I though it was great idea, really tasty, healthy and fairy easy so I’ve adapted it slightly to make it low FODMAP and cooked in the oven. I guess it would be easier still if you could just open a jar of ready made pesto to use instead of making your own but unfortunately I’ve not yet come across any that don’t contain garlic. I use my food processor for making pesto but a mortar and pestle would work just as well. The cherry tomatoes are a great addition as they help to keep the salmon nice and moist. If you have leftover pesto (and I normally do) then use it for lunch the next day mixed into some gluten free pasta or cooked quinoa.
For more fish ideas, have a look through my low FODMAP fish recipes.
- 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
- Preheat the oven to 180 degrees C
- Cut 4 pieces of foil into squares big enough to make individual parcels of the salmon fillets
- Place 6 halves of cherry tomatoes in the centre of each piece of foil and place the salmon on top
- Set aside and make the pesto
- 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)
- 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
- Place the parcels onto a baking tray and then into the hot oven for 15-20 minutes until the salmon is cooked through
- Serve with boiled new potatoes and a green salad
If I make garlic infused oil can I freeze it in ice cube trays? I have read that it will go bad after a day or two.
I can’t really answer that, sorry Melanie. The official advice is that homemade garlic oil can be a potential source of botulism and to stick with shop bought garlic oil instead as this doesn’t carry the same risk.
Sacla do a gluten free/garlic free pesto -http://www.sacla.co.uk/products/pesto/free-from-pesto/no9-free-from-basil-pesto/
I bought a jar in Waitrose.
Thanks for the tip Emma, that would definitely make it easier!
Could you tell me how long the pesto can be kept for, as I have a few other recipes that include pesto.
Hi Kim, it should be fine for a couple of days in the fridge.