Tuesday, July 25, 2017

Recipe: Baked Salmon with Basil Pesto and Tomatoes

Herbs are easy to grow and they can add wonderfulflavours to all of your home cooked foods. They are also a rich source of vitamins and minerals. Herbs are natural flavour enhancers that can quickly change a dish from being bland to delicious.

Baked Salmon with Basil Pesto and Tomatoes
(Makes 2 servings)


2 salmon fillets, about 150g each
2 tsp olive oil
4 tsp pesto (see recipe for pesto below)
4-5 medium tomatoes, sliced about 1/4 inch thick


1. Preheat oven to 450F.

2. Cut two pieces of parchment paper or foil large enough to wrap each piece of salmon.

3. Pour half of the olive oil in the centre of each piece of foil or paper and place the salmon on top. Spread half of the pesto over each piece of salmon. Arrange sliced tomatoes over pesto so they cover the top of the salmon.

4. Wrap salmon packet on baking sheet and cook about 15 minutes.

5. Remove from oven and let sit for 2-3 minutes. Open the packets carefully and serve while salmon and tomatoes are hot.


There are lots of was to use flavourful pesto: sauce for meats, spread for sandwiches or wraps, on pizza, or on pasta. It also makes great flavouring for soups and strews.You can make pesto cubes by freezing the pesto in ice cube trays and keeping for later use.


1 handful sunflower seeds
3 handfuls fresh basil, washed and finely chopped
1 handful parmesan chees, grated (optional)
1 tbsp olive oil
1/2 clove garlic, finely chopped
pepper & salt to taste
dash of lemon juice


1. In a pan over medium heat, toast the sunflower seeds. Remove from heat and chop to desired texture.

2. In a bowl, combine the seeds, basil, garlic, and parmesan. Pour olive oil over the mixture until you have a saucy consistency. Taste and adjust.

3. If you want a smoother consistency, place pesto ingredients in a blender or food processor and gently pulse.

4. Optional: add a squeeze of lemon juice.

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