CHEESE-FREE PESTO SALMON
Using parchment paper packets is a classic french technique. It's so easy and a cleaner choice than using aluminum foil which can interact with acid foods.
Equipment
- Stainless steel baking pan
- measuring spoons
- Parchment paper
- Knife for spreading
Ingredients
- 2 6 oz Salmon fillet
- 1/8 sea salt pinch (optional)
- 1/4 tsp Black pepper freshly ground
- 2 tbsp Pesto cheese-free
Instructions
- Preheat oven to 350 degrees
- Wash and pat dry salmon.
- Cut two square pieces of parchment paper, large enough to fold over and make packets for the fish to bake in.
- Rub sea salt and freshly ground pepper on both sides of the salmon
- Place each fish fillet skin side down on a single piece of parchment paper.
- Spread a layer of cheese-free pesto about 1/8-inch-thick on top of each fillet.
- Fold the parchment paper over top the ingredients, Crimp and fold edges to create a tight seal. Place parchment packets on a baking pan in the oven.
- Bake for about 10 minutes or until the fish is cooked through.
Notes
No cheese-free pesto
Try clean curry paste, or just fresh dill and lemon slices.
Nutrition
Serving: 6ozCalories: 220kcalCarbohydrates: 1gProtein: 23gFat: 13gSaturated Fat: 2gCholesterol: 64mgSodium: 214mgPotassium: 559mgFiber: 1gSugar: 1gVitamin A: 349IUCalcium: 39mgIron: 1mg
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