Pesto, Salmon & Olive Parcels Recipes

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

275g cherry tomatoes, halved
50g black olives
4 skinless salmon fillets
190g jar Sacla' Classic or Wild Garlic Pesto
salt & freshly ground black pepper

You will also need 4 large squares of greaseproof paper or baking parchment, lightly oiled on one side.

Instructions

Preheat the oven to 200˚C, 400˚F, Gas Mark 6.

Lay the tomatoes and olives out in the middle of the oiled surface of the greaseproof or parchment squares and season with salt and pepper. Place the salmon on top and spoon a quarter of the pesto over each fillet. Fold the top of the paper over a couple of times to close tightly and seal in the cooking juices.

Arrange the salmon parcels on a baking tray and bake on the middle shelf of the oven for 10-12 minutes or until the salmon is cooked through.

Remove the parcels to warm dinner plates, open up and serve. Who says simplicity can't be stunning?

Tip: For a tangy twist, why not try using Sacla' Coriander or Wild Garlic Pesto instead?