This delicious recipe for foil-baked salmon topped with Eva® Spinach pesto, a bit of basil, and sunflower seeds will be your favorite for preparing this diet season without suffering, accompanied by roasted vegetables; it’s a colorful dish.
2 salmon fillet, (200 grams each approx without skin)
1/2 red onions, filleted
1 cup Eva® spinach
1 cup cherry tomato, in colors, whole
1 carrot, cut into thin strips
1 pumpkin, sliced
4 sprigs thyme
1 tablespoon chile flakes
1 pinch salt and pepper
Preparation
30 mins
20 mins
Low
Preheat the oven to 180° C.
Heat a small pot with water until it reaches boiling point, immerse the basil and Eva® Spinach in the water, cook for 2 minutes, remove, and immediately immerse in a bowl with water and ice. Drain and set aside.
For the pesto, blend the blanched leaves with the olive oil, sunflower seeds, garlic, and season with salt and pepper. Blend until you obtain the pesto and set aside.
On a baking tray, place parchment paper, add a layer of cherry tomatoes, carrot, zucchini, thyme, chili flakes, and Eva® Spinach leaves. On top, place a salmon fillet, season with salt and pepper, and cover with a bit of pesto. Repeat with the other salmon fillet.
Close the paper with the help of hemp twine, bake for 15 minutes, remove from the oven, and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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