Ingredients Jump to Instructions ↓

  1. 3 large garlic cloves

  2. 1/2 cup sunflower seeds

  3. 2 ounces Parmigiano-Reggiano, coarsely grated

  4. 1 teaspoon salt

  5. 3 cups spinach

  6. 2/3 cup extra virgin olive oil

  7. 2 handfuls of green beans, cleaned and trimmed.

  8. 2 lemons, halved

  9. 2 (7 ounce) salmon fillets skin on and bones removed

  10. 2 heaped tablespoons of spinach pesto

  11. olive oil

  12. sea salt

Instructions Jump to Ingredients ↑

  1. With a food processor running, drop in garlic and chop. Stop the motor and add sunflower seeds, cheese, salt, and spinach. Process until finely chopped. With the food processor running, slowly add the olive oil and process until well blended.

  2. Preheat the oven to 400°F. Use a yard of aluminum foil for each piece of the salmon. Fold the aluminum foil in half. Place a handful of green beans in the center of the foil. Lay a salmon fillet, skin side down across the green beans. Spoon over the top, one tablespoon of spinach pesto. Drizzle with olive oil and squeeze the juice of half a lemon over the top. Season with salt and pepper. Repeat for the second fillet of salmon. Pull the aluminum foil edges together and scrunch them up to seal the aluminum foil.

  3. Place the aluminum foil packets on a cookie sheet and cook for 15 minutes. Remove from the oven, let sit for one minute and check to make sure the salmon is cooked.

  4. To serve plate with a lemon wedge.


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