Ingredients:

4 Wild Salmon Fillets
4 Tablespoons Olive Oil, Divided
Salt & Pepper
Basil, Spinach & Walnut Pesto:
⅓ Cup of Walnuts
2 Cups of Fresh Basil
1 Cup of Fresh Spinach
⅓ Cup of Olive Oil
3 cloves garlic – minced
Pinch of Salt
Cherry Tomato Topping:
3 Cups Cherry Tomatoes, Halved
2 Tablespoons Olive Oil
Salt & Pepper
Instructions:
- Rub the salmon with 2 tablespoons olive oil, then season with salt and pepper
- Refrigerate salmon fillets until ready to use.
- Pesto: Place the basil, spinach, walnuts, garlic, and salt in a food processor and pulse until chopped. Begin to pour in the olive oil slowly, pulsing frequently until you have a thick pesto sauce.
- In a small bowl, toss together the cherry tomatoes, olive oil, salt and pepper, then set aside.
- Preheat the oven to 200 degrees C.
-
Line a oven dish with parchment paper – save clean up and burning
-
Arrange salmon pieces in a single layer in the prepared baking dish.
-
Spread about 1 tbsp Pesto over each piece.
-
Cook the fillets until medium, about 8 to 10 minutes
-
Place the salmon fillets on individual plates, then spoon the tomatoes divided equally over the salmon fillets and serve immediately with your choice of side dish