Salmon baked with green beans and pesto sauce
4 servings
30 minutes
Salmon baked with green beans and pesto sauce is an exquisite dish of European cuisine that combines the freshness of vegetables, the tenderness of fish, and the aroma of Italian sauce. This recipe is inspired by Mediterranean traditions where pesto is an integral part of gastronomy. Salmon infused with the spicy flavor of basil sauce and lemon juice acquires a rich aroma and soft texture. Asparagus and cherry tomatoes add vibrant colors and light freshness to the dish. Baking in foil helps retain the juiciness of the ingredients and reveals their natural flavors. This dish is perfect for a romantic dinner or festive gathering, delighting with its elegant appearance and harmonious combination of flavors.
1
Wash and dry the asparagus with a paper towel. Then mix with 2 tablespoons of olive oil, season with salt and pepper. Divide into 4 portions.
- Black Eyed Peas: 400 g
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Take 4 sheets of foil. Place asparagus in the center of each.
- Black Eyed Peas: 400 g
3
Remove the skin from the salmon fillet and cut it into 4 portions. Brush each piece with olive oil, season with salt and pepper.
- Salmon fillet: 700 g
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Place pieces of fillet on each serving of asparagus.
- Salmon fillet: 700 g
5
Spread pesto sauce on the top of the salmon and drizzle with lemon juice.
- Pesto: 4 tablespoons
- Lemon juice: 4 tablespoons
6
Mix cherry tomatoes with 1 tablespoon of olive oil, add a little salt. Place on top of each serving.
- Cherry tomatoes: 500 g
- Olive oil: 3 tablespoons
- Salt: to taste
7
Carefully wrap the edges of the foil to form an envelope.
8
Preheat the oven to 160 degrees.
9
Place the envelopes on a baking sheet and put them in the preheated oven for 25 minutes.