- 1 whole skin on salmon fillet
- 1 Meyer lemon (or use a regular lemon)
- 4 teaspoons extra virgin olive oil, divided
- 2 tablespoons basil pesto
- 4 bay leaves
- 1/2 cup grape tomatoes, cut in half
- 4 teaspoons salt, divided
- 2 teaspoons ground black pepper
- Heavy aluminum foil
Instructions / directions
- Preheat the oven to 400° F.
- Cut lemon in half lengthwise and then cut each half into 1/8” half moons. You should have approximately 10 slices.
- Make a cut about 1/2” deep every 1/2” on the flesh side of the salmon filet.
- Place a slice of lemon in each cut.
- Lay out a large sheet of heavy foil onto a sheet pan.
- Drizzle 2 teaspoons of olive oil over the center of the foil then sprinkle 2 teaspoons of salt over the olive oil.
- Lay the salmon fillet on top of the oil, skin side down.
- Sprinkle the remaining salt, pepper and olive oil over the top of the salmon.
- Spoon the pesto over the top of the salmon.
- Scatter the grape tomatoes over the top of the pesto and top with the bay leaves.
- Fold up the salmon in the foil making sure it’s well sealed.
- Place the sheet pan into a 400 degree oven for 20-30 minutes or until the fish is cooked through and registers 140° F.
- Remove from oven and let the salmon rest in the closed foil for 10 minutes.
- Open the foil and serve.
This recipe is brought to you by PrimeWaters® Seafood
At PrimeWaters® Seafood we offer delicious premium, quality seafood bursting with flavor and nutrients. Our products are raised without antibiotics, added hormones or preservatives. Each order is traceable from shore to door and sourced from carefully selected locations for their stringent sustainability requirements. Find us on CrowdCow.com and Amazon.com.