Hey gal! This is an easy dish to prepare that looks like it is hard! I used store bought pesto but you could make your own pesto if you like. The salmon cooks in a foil pouch which makes clean up easy, and you can add extra layers of flavor at the end that make your heart sing! I layer the pesto with some chopped tomatoes and a little parmesan cheese at the end and put back in the oven to melt the cheese and blister the tomatoes. Let me show you how I make these:

Ingredients

Salmon- boneless, skin on or off-your choice. About 4-6 oz per person

A jar of pesto or if you prefer, make a homemade pesto!

Olive oil

Chopped grape tomatoes- however many you prefer

Salt and Pepper

@ 1/4 cup of Parmesan cheese- depends really on how many fillets you are cooking.

{You can make as many fillets as you like using this recipe. Feed two people or eight.}

Directions

Heat oven to 375. Line a large rimmed sheet pan with foil.

Cut rectangles of foil for each salmon fillet, big enough that you can fold the side of the foil up over the salmon until it is completely closed; making sure there is enough room for the air to circulate inside the foil packet.

Spoon 1-2 tablespoons of pesto over the top of each salmon fillet then drizzle with a little olive oil and sprinkle with a little salt and pepper. Fold the sides of the foil up and over the salmon, leaving a little room for the air to circulate.

Bake the salmon for 15 minutes. The cooking time will vary on the thickness of your salmon. If your salmon is thinner, around 1-inch thick, check several minutes early to ensure you salmon does not overcook.

Remove the salmon from the oven and carefully open the foil so the the top of the fish is completely uncovered. Be careful of hot steam, gal!

Arrange chopped tomatoes on top, sprinkle with Parmesan cheese to your liking and return the fish to the oven. Cook for 3 minutes more and remove from oven.

Do not overcook or your salmon will dry out. Remember the fish keeps cooking when it is resting out of the oven. One test for doneness is the salmon should flake easily with a fork when it is ready. Or use a meat thermometer. Salmon is done when it registers 145 degrees.

Serve with Coconut Rice. I would leave the black beans out when I serve it with this dish. You could add in cilantro though.

You could serve with a fresh green salad but I served this Cucumber Avocado Salad with my salmon recently, and the salad was perfection!

Let me know if you try this recipe.