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Tomato Pesto Salmon and Rice Baked in Foil
6
30 mins
Ingredients
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6 heavy duty foil sheets
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2 cups instant rice (you can use brown rice)
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2 cups warm water
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6 (about 4 to 5 ounces each) salmon fillets, skins removed
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Salt and fresh ground pepper, to taste
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½-cup sun-dried tomato pesto
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2 garlic cloves, minced
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6 sprigs fresh thyme
Instructions
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1.
Preheat oven to 400F.
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2.
Place rice and water in a small bowl and stir to combine.
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3.
Lay out the foil sheets and divide the rice mixture evenly over each foil, squeezing the water out as much as possible. Tip: Spoon out some rice, then hold the spoon to the side of the bowl and tilt the spoon a bit to drain out the excess water.
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4.
Top rice with salmon fillets; season with salt and pepper, and rub with a drizzle of olive oil.
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5.
Add a tablespoon of tomato pesto on top and spread it over each fillet.
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6.
Sprinkle some garlic and place a sprig of fresh thyme over fillets.
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7.
Fold the sides of the foil over the fish, covering completely; seal the packets closed.
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8.
Transfer fillets to a jelly roll pan or large baking sheet.
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9.
Bake for 20 to 22 minutes, or until salmon is cooked through.
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10.
Transfer foil packets to plates. Carefully open up the foil packets and serve.
