Jamie Oliver Pesto Salmon - Jamie Oliver Dishes

Jamie Oliver Pesto Salmon is made with pine nuts, fresh basil, garlic, lemons, Parmesan cheese, extra virgin olive oil, green beans, salmon fillets, and new potatoes. This easy Jamie Oliver Pesto Salmon recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 2 people.

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💚 Why You’ll Love This Pesto Salmon Recipe:

Healthy and Delicious: This recipe combines nutritious salmon with a flavorful pesto, making it both healthy and tasty.
Quick and Easy: The recipe takes just 30 minutes to prepare and cook, perfect for a weeknight dinner.
Minimal Cleanup: Cooking the salmon and green beans in foil parcels means fewer dishes to wash.
Fresh and Vibrant Flavors: The fresh basil, lemon juice, and toasted pine nuts create a vibrant and refreshing taste.

🍀 Jamie Oliver Pesto Salmon Ingredients

1/4 cup (25g) pine nuts
1 cup (50g) fresh basil leaves
1/2 small clove garlic
2 lemons
2 tablespoons (15g) Parmesan cheese, finely grated
Extra virgin olive oil
1 cup (150g) green beans, trimmed
2 (4 oz/120g each) salmon fillets, skin on, scaled & pin-boned
1 tablespoon olive oil
2 cups (300g) new potatoes, halved if large

🧆 How To Make Jamie Oliver Pesto Salmon

1. Preheat And Prep:

Preheat your oven to 200°C (400°F).
Boil water in a kettle.
Place a frying pan over medium heat and toast the pine nuts for 2 to 3 minutes, stirring often. Transfer to a bowl and set aside.

2. Make The Pesto Sauce:

Pick the basil leaves and discard the stalks. Crush the basil leaves in a pestle and mortar, or finely chop if you don’t have one.
Add the peeled garlic, a pinch of sea salt, and the toasted pine nuts to the basil. Crush until you have a green paste. You can also finely chop everything together and mix in a bowl.
Squeeze the juice from half a lemon into the mixture and add the grated Parmesan. Stir in 1 to 2 tablespoons of extra virgin olive oil until the pesto is smooth and slightly runny.

3. Cook The Green Beans:

Boil the green beans in salted water for 2 minutes, then drain.

4. Prepare The Salmon:

Fold a large piece of tin foil (about 20 inches) in half to make a double layer.
Place half the cooked green beans in the center of the foil.
Put a salmon fillet on top, skin-side down, and spoon 1 tablespoon of pesto over the salmon.
Drizzle with 1 teaspoon of olive oil and a squeeze of lemon juice. Season with a pinch of sea salt and black pepper.
Fold the foil edges up and seal the parcel. Repeat for the second salmon fillet and place both parcels on a baking tray.

5. Cook And Serve:

Bake in the oven for 15 to 20 minutes until the salmon is cooked through and the beans are tender.
While the salmon is baking, place the potatoes in a pot and cover with boiling water. Cook for 15 minutes or until tender, then drain.
Once the salmon is done, let it stand for 1 minute before opening the foil (be careful of the steam).
Check the salmon is cooked through and slide it onto plates with the green beans. Serve with the cooked potatoes.
Cut the remaining lemon into wedges and serve on the side for extra squeezing.

💭 Recipe Tips

Use Fresh Ingredients: Fresh basil, garlic, and lemon juice will make your pesto taste much better.
Don’t Overcook the Salmon: Check the salmon at 15 minutes to make sure it’s just cooked through and not dry.
Toast the Pine Nuts: Toasting the pine nuts brings out their flavor. Make sure to keep them moving in the pan to avoid burning.
Season Well: Proper seasoning with salt and pepper enhances the flavor of the dish. Don’t forget to season the pesto, salmon, and potatoes.
Serve Immediately: This dish tastes best when served hot. Prepare everything in advance so you can serve it as soon as it’s ready.

🥗 What To Serve With Pesto Salmon?

Pesto Salmon goes well with roasted asparagus, a mixed green salad, garlic bread, and quinoa. You can also serve it with steamed broccoli, couscous, roasted carrots, and a fresh fruit salad for a tasty meal.

🎚 How To Store Leftovers Pesto Salmon?

Refrigerate: Store the salmon and potatoes in an airtight container in the refrigerator for up to 3 days.
Freeze: Wrap the salmon tightly in plastic wrap and place it in a freezer bag. Freeze for up to 2 months. Potatoes are best stored in the fridge and not frozen.

🥵 How To Reheat Leftovers Pesto Salmon?

In The Oven: Preheat the oven to 350°F (175°C). Place the salmon on a baking sheet and cover it with foil. Reheat for about 10 minutes or until warmed through.
In The Microwave: Place the salmon on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes until hot.
On the Stove: Heat a non-stick pan over medium heat. Add a little oil and place the salmon in the pan. Cook for 3-4 minutes on each side until heated through.

FAQ’S:

What Should I Do If The Pesto Sauce Is Too Thick?

If the pesto is too thick, add more olive oil or a bit of water to make it thinner.

Do I Need To Cover The Salmon While Baking In The Oven?

Yes, cover the salmon with foil to keep it moist and cook it evenly.

How Can I Prevent The Salmon From Drying Out During Baking?

Bake the salmon at the right temperature and time, and cover it with foil. Adding olive oil or lemon juice can help keep it moist.

How Can I Make Sure The Salmon Doesn’t Stick To The Baking Dish?

Use parchment paper or lightly oil the baking dish. Cooking in a foil parcel also works well.

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Jamie Oliver Pesto Salmon Nutrition Fact

Calories: 222kcal
Carbohydrates: 6g
Protein: 19g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 48mg
Sodium: 316mg
Potassium: 675mg
Fiber: 1g
Sugar: 4g
Calcium: 56mg
Iron: 2mg