Tomato pesto and pepper salmon
Serves: 4-6
Total time: 
Recipe by Angela Boggiano / Recipe photograph by Craig Robertson
Tomato pesto and pepper salmon
Serves: 4-6
Total time: 
See more recipes
Nutritional information (per serving)
Calories
670Kcal
Fat
48gr
Saturates
8gr
Carbs
16gr
Sugars
16gr
Fibre
4gr
Protein
42gr
Salt
1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 280g jar chargrilled peppers antipasto, drained (1 tbsp oil reserved) and sliced thinly
- 50g Kalamata olives, pitted and halved
- 2 garlic cloves, finely sliced
- 4 tbsp flat-leaf parsley, chopped
- 1 x 750g side of salmon (with skin)
- 100g sunsoaked tomatoes, roughly chopped, plus 2 tbsp of their oil
- 2 tbsp pine nuts, toasted and finely chopped
- 1 red chilli, seeds in, finely chopped
- 15g Parmesan, finely grated
Step by step
Get ahead
Prepare the salmon parcel a few hours ahead and keep chilled.
- Prepare the barbecue to medium until the coals turn a pale grey colour (or preheat the oven to 200°C, fan 180°C, gas 6). Lay a large sheet of baking paper-lined foil on a large baking tray. Pile on the sliced roasted peppers, olives, garlic and half the parsley and mix together. Season and drizzle with 1 tablespoon of oil from the jar of peppers.
- Lay the salmon on top of the peppers. Mix the sunsoaked tomatoes and 2 tablespoons of their oil with the pine nuts and chilli; stir through the Parmesan and season to taste. Spread over the salmon. Seal the paper- lined foil around the salmon and carry to the barbecue on the tray. Put the parcel on the barbecue, directly on to the rack; cook with the lid on (or in the oven) for 25 minutes.
- Open the foil parcel and serve the salmon sprinkled with the remaining parsley.
