This Salmon topped with pesto is packed with flavour, the potatoes add a lovely crunch, and it's ready in 20 minutes.
4 salmon fillets (150g each)
400g green beans, top and tailed
300g baby tomatoes, halved
480g new potatoes
2 tbsp. olive oil
1 lemon juice
Preheat the BBQ until the ashes turn grey.
Put the potatoes in a large saucepan of cold water. Bring to the boil and cook for 5 minutes.
Drain and leave to steam dry for 2 minutes. Transfer to a large foil sheet. Season well and drizzle with 1 tbsp. olive oil. Bring up the edges and the end of the foil and wrap into a parcel. Make sure the potatoes stay as flat as possible so each gets cooked evenly. Place on the BBQ for 15-20 minutes or until cooked. Carefully remove the foil.
Cut another 4 pieces of foil into 40cm lengths.
Cook the beans in boiling water for 3 minutes. Drain and toss them in 1 tbsp. of the olive oil.
Divide into 4 helping and layer in the centre of each piece of foil. Add a salmon fillet to each parcel and then divide the pesto over each fillet spreading it evenly. Then stack the tomatoes on top. Bring up the ends of your parcels and fold the sides over a few times to seal and create a bag. Now squeeze the lemon juice evenly over the contents of each bag. Seal the top by turning the edges over a few times but making sure you leave some space in your parcel for air to circulate.
Place on the BBQ for 20-30 minutes or until cooked through. Serve with the potatoes.
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