The best summer bbq recipes are healthy and simple but still deliver a ton of flavour.
Admittedly, this Sundried Tomato Pesto & Salmon Foil Packets recipe does carry an extra step of making your own pesto but it is super simple, I promise.
They are great for a weeknight meal but also fancy enough for company!
These packets can be made in advance and then frozen before cooking. Make sure that your rice is fully cooled before you put the salmon on top if you intend to freeze it so that you do not unintentionally heat up the salmon before freezing it. Then, defrost the packets before putting them on the bbq.
And the rice is totally optional.
The best option for a super nutritious meal would be to make a bed full of veggies under the salmon. Cut the veggies small enough so that they will soften in the 15-20 minutes that they cook. Using frozen broccoli is great because it will soften quickly.
Just remember that no matter what you use, adding a little water to the packet before closing it will help to make sure the bottom layer does not burn during cooking.
If you want to make these packets for a weeknight meal, it will speed up the process if you make the rice and pesto in advance, but this is not necessary…just a little food prep tip.
Nutritional Yeast can be found at Bulk Barn, your local health food store or the health food section at your grocery store. It is an inactive yeast made from sugar cane and beet molasses that tastes similar to cheese. It sounds weird, but it is a great alternative to parmesan for those you cannot consume dairy.
Sundried Tomato Pesto & Salmon Foil Packets
Prep Time: 20 minutes
Cook Time: 20 minutes
Special Equipment: Food Processor
- cooked white rice (optional, I use the equivalent of 1 cup dry rice, before cooking)
- trimmed green beans (or snap peas or broccoli)
- 1.5 pounds salmon, cut into four portions
- salt & pepper
- sundried tomato pesto (about 1.5 cups, recipe below will yield more…)
- garlic cloves, minced
- 4 fresh thyme sprigs
- aluminum foil
- olive oil
- Make the Sundried Tomato Pesto (recipe is below).
- Make two large rectangles of aluminum foil (about 2 feet long each).
- Pat down half of the rice in the center of each piece of foil.
- Create a layer of green beans on top of the rice making sure to have the length of the bean running parallel to the long side of the foil so it folds easily and drizzle a little oil over top.
- Place 2 salmon portions over the beans on each piece of foil and sprinkle with salt and pepper.
- Spread a thick layer of sundried tomato pesto over the salmon portions (about 1/8 inch thick but more or less will be great too)!
- Sprinkle minced garlic over the salmon.
- Place fresh thyme sprigs on top.
- Roll up the foil by bringing the long edges together and rolling them down. Then roll up one end.
- Drizzle about 2 tablespoons of water into the open end of the packet (this is to keep the rice from drying out). Then fold up that end.
- Foil packets can now be
cooked or placed in the freezer.
- Cook packets on the bbq over medium heat for 15-20 minutes or until salmon reaches an internal temperature of 145ºF (or 120ºF if you like it medium rare).
- Open packets and place portions on plates to enjoy!
Sundried Tomato Pesto
- 1/2 cup cashews
- 3 cloves of garlic
- 1 270ml bottle of sundried tomatoes with oil (I use these)
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1/2 cup nutritional yeast or parmesan cheese
- Additional olive oil if needed
- Turn on your food processor and add the cashews and garlic while the blade is spinning.
- Open the food processor and add the rest of the ingredients.
- Process until the ingredients have turned into a pesto.
- If the mixture seems a little too dry add 1/4 cup of olive oil.
For more simple By Design recipes why not pick up your copy of the Eat By Design Cookbook. I’ve created it in the form of a 28-day meal plan (plus grocery lists!) so you don’t need to think about what’s for breakfast, lunch or dinner for the next month. Or you can grab the first 7 days FREE by clicking here.