I didn’t mean to cook that night. Really. It had been one of those brain-melting, too-loud, too-fast kind of days. You know the type. But there was salmon in the fridge. Basil that looked like it was losing hope. I stared at them both for a bit, then pulled up the sleeves. Jamie-style.

There’s this wild little pop that happens when garlic crashes into hot pine nuts. It’s not just a smell—it’s an alarm clock. And suddenly, yeah, I was cooking. Properly.

Ingredients Needed

Pesto gear:

A quarter cup of pine nuts. Toast them till they smell like warmth and woodsmoke.
A sloppy cup of basil leaves. No stems. Rip them. Be rough.
Half a garlic clove. No more, trust me.
Half a lemon. Just the juice. Pick out the seeds with your fingers.
A small snowy pile of grated Parmesan.
A few splashes of olive oil. The kind that smells green.
Sea salt. Not too much. Just enough.

Everything else:

Two pieces of salmon, skin still on. Pin bones out, obviously.
A handful of green beans. Snap the ends. Enjoy the pop.
A glug of olive oil.
The other half of that lemon. Use your judgment.
Salt. Pepper. You know the drill.
New potatoes. About two cups. Halve the cocky-looking ones.
Lemon wedges for the table. It’s the right thing to do.

How To Make Jamie Oliver Pesto Salmon

Toasted the pine nuts in a dry pan. Just heat and movement. No oil. Waited for that smell—that hot, earthy scent that tells you to stop.
No pestle. No mortar. Just a knife and a cutting board. Basil, garlic, pine nuts—mashed together in a slow, clumsy dance. Then lemon. Then cheese. Then oil until it looked right. Not perfect. Just… good. It tasted like something alive.
Beans. Boiling water. Two minutes. No more. Tossed into a colander, still bright and just softened.
Salmon parcels? Two big sheets of foil. Folded to double up. Beans down first, making a little green raft. Salmon on top, skin kissing the metal. A spoonful of that homemade pesto on each. A squeeze of lemon. Oil, too. Salt. Black pepper. Foil folded like origami, but messier. Onto a tray. Into the oven. Maybe 17 minutes? I didn’t set a timer. Just watched.
While they baked, the potatoes boiled away. Until they gave in without a fight. Drained them and let them steam in their pot lid-shut. Trapped heat.
Out came the salmon. Parcels puffed. Steam hissed. Smelled like the inside of a good memory. Peeled back the foil with care—burned my knuckle anyway.
Plated everything. Salmon peeled away from the skin without effort. Beans still crisp at the tips. Potatoes, They held their shape, but barely. Lemon wedges on the side. It needed them.

Why I Love This Recipe

I’ve made salmon every which way. But this… this had guts. It tasted like trying. Like someone paid attention. Maybe that was me. Maybe not. Either way, it mattered.My partner, They went quiet after the first bite. Always a good sign.

Recipe Tips

Toast the pine nuts. Don’t question it.
Taste the pesto before committing. Adjust. Adjust again.
Don’t overthink the foil. Just close it tight enough to hold in the heat.
Store-bought pesto is fine. But fresh, It’s something else.
Eat it while it’s hot. Don’t let it cool down and go shy.

How To Store This Jamie Oliver Pesto Salmon

Room temp: Two hours. Tops. After that? Fridge.
Fridge: Airtight container. Three days, maybe four. Salmon holds up. Potatoes lose their shine, but still edible.
Freezer: Salmon, Yeah, freeze it tight. Potatoes, Skip it. They turn weird.
Reheating: Oven, 350°F, covered, 10ish minutes. Microwave, Low setting, damp paper towel on top. Stovetop – Low flame, little oil. Let it warm through slow.

Let’s Answer a Few Questions!

What if the pesto’s too thick?
Add oil. Stir. Maybe a little water. Don’t panic.

Do I need foil?
Yes. It traps steam. It keeps things soft. It’s not optional.

How do I know the salmon’s done?
Stick a fork in. If it flakes, it’s ready. If it fights back, give it another minute.

Can I ditch the potatoes?
Totally. Go for rice. Or roasted veg. Or nothing at all.

What if it sticks to the foil?
Oil the foil. Or line it with parchment. Life’s too short to scrape fish.

Nutrition Facts (per serving)

Calories: 222
Carbs: 6g
Protein: 19g
Fat: 13g
Sugar: 4g
Fibre: 1g
Sodium: 316mg

Try More Recipe:

Jamie Oliver Pesto Salmon

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

222

kcal

A flaky, herby, lemony hit of warmth wrapped in foil and good intentions. Weeknight magic.

Ingredients

1/4 cup pine nuts
1 cup basil
Half garlic clove
2 lemons
2 tbsp grated Parmesan
Olive oil
1 cup green beans
2 salmon fillets
1 tbsp olive oil
2 cups new potatoes

Directions

Toast pine nuts. Watch them closely.
Smash basil, garlic, nuts. Mix in lemon, Parmesan, oil.
Boil green beans briefly. Drain.
Lay beans and salmon on foil. Pesto on top. Season. Fold foil.
Bake until the salmon yields to a fork. Boil potatoes till tender.
Bake until the salmon yields to a fork. Boil potatoes till tender.
Plate everything. Add lemon wedges. Eat while warm, while it’s still perfect.

Notes

Toast the pine nuts. Don’t question it.
Taste the pesto before committing. Adjust. Adjust again.
Don’t overthink the foil. Just close it tight enough to hold in the heat.
Store-bought pesto is fine. But fresh, It’s something else.
Eat it while it’s hot. Don’t let it cool down and go shy.