Salmon with Green Beans and Pesto

This recipe is from Jaime Oliver’s “Jaime’s Food Revolution” cook book (available in our store).  I did a sun-dried tomato pesto option to make it a perfect fit for the detox as well.  SOOO delicious!  Try it with your favorite side dish!

- 2 handfuls of green beans

- 2 x 7 ounce chunky salmon fillets, skin on, scaled and bones removed

- 4 tablespoons green pesto OR dairy free Sun-dried tomato pesto

- 2 lemons

- Cold-pressed olive oil

- sea salt and freshly ground pepper

Preparing your salmon:

1) Preheat your oven to 400 degrees F.

2) Get about 1 yard (3 feet) of aluminum kitchen foil and fold it in half to give you two layers.  (You will need two of these).

3) Trim your beans by cutting off the stalk ends, leaving the whispy tips.  Put beans into a latge pan of boiling water with a pinch of salt and cook for 3-4 minutes.

4) Halve one of the lemons.

5) Put a handful of green bean in the middle of the aluminum foil.  Lay a salmon fillet, skin side down, across teh beans and spoon over a good tablespoon of pesto.  Drizzle with olive oil, squeeze over the juice of one lemon halve.  Season with salt and pepper.

6) Pull the aluminum foil edges together and scrunch them up to seal the parcel.

7) Repeat these steps to make your second salmon fillet parcel and place both foil parcels on a sheet pan.

To cook and serve your salmon:

1) Put the sheet pan into your hot oven and cook for 15-20 minutes, depending on the thickness of your fillets.

2) Remove the pan from the oven and let it stand for a minute before carefully unwrapping and checking that the salmon is cooked through.

3) Either serve the parcels on plates as they are, or carefully unwrap them before serving.

4) Cut the remaining lemon in half and serve on the side for squeezing over.

(Good to serve with sweet potatoes!)