The last episode of Jamie Oliver's reality TV series Food Revolution just aired on Friday. I have been loving it and thought it was time to try a recipe from his latest cookbook: a scrumptious-sounding salmon dish topped with pesto. Now that Spring is in full force, I am addicted to making pestos and had a spinach and sunflower pesto in the fridge. The salmon and green beans only take about 15 minutes to cook in an aluminum packet with minimal prep beforehand. While it bakes, the pesto flavor melts into both the moist salmon and perfectly cooked green beans. Of course, if you didn't have the time to make your own pesto, store-bought would work just the same. To add this simple supper to your dinner rotation, keep reading for the recipe.
From Lauren Hendrickson Ingredients 3 large garlic cloves Directions Makes 1 1/3 cup. Ingredients 2 handfuls of green beans, cleaned and trimmed. Directions Serves 2.
Spinach and Sunflower Seed Pesto
1/2 cup sunflower seeds
2 ounces Parmigiano-Reggiano, coarsely grated
1 teaspoon salt
3 cups spinach
2/3 cup extra virgin olive oil
Salmon with Green Bean and Spinach Pesto
2 lemons, halved
2 (7 ounce) salmon fillets skin on and bones removed
2 heaped tablespoons of spinach pesto
From Lauren Hendrickson
3 large garlic cloves
Makes 1 1/3 cup.
2 handfuls of green beans, cleaned and trimmed.