Fresh coho salmon fillet
Salmon seasoning & Pepper
Fresh pine nut basil pesto
- Preheat oven to 350F.
- Clean salmon fillet and pat dry.
- For the salmon en papillote, place the salmon fillet into the middle of a large sheet of greaseproof baking paper, drizzle with olive oil, season with salt and freshly ground black pepper and top with the fresh pine nut basil pesto. Drizzle maple syrup over fillet.
- Fold up the paper to make a parcel. Place on a baking sheet in the oven and bake for 20 minutes for a fillet less than an inch thick, or 30 minutes for a thick fillet 1″ to 1 1/4″ thick, or until the salmon is just cooked through.