Ingredients

1/2 cup cherry tomatoes
2 garlic cloves minced
2 tablespoons extra-virgin olive oil
4 skin-on salmon fillets (4 to 6 ounces each)
1 cup pesto homemade (page 132) or store-bought grain-free
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
Fresh basil leaves (optional)

Equipment

Spurtle
Baking sheet
3 loaf pans
Paper towels
Fork

Instructions

1. Preheat the oven to 425°F.

2. In a medium bowl, combine the tomatoes, garlic, and olive oil. Tear off 4 generous pieces of parchment paper, about double the length of each salmon fillet. Place each salmon fillet skin-side down in the middle of a piece ofparchment. Spread 1/4 cup of pesto over each piece of salmon. Add one-quarter of the tomato mixture to the top of each salmon.

3. Fold the parchment over each piece of fish and then fold and pleat the edges of the paper all around to form a tight seal. Place the wrapped fish on a sheet pan and bake for about 20 minutes, or until the salmon is opaque, flakes easily, and reaches an internal temperature of 125° for medium.

4. Set the parchment packets on individual plates (and give your guests instructions on how to open the packet). Pass fresh basil around for a garnish (if using).


SUBSTITUTION TIP: Use a vegan pesto to make this dish dairy-free


4 servings
Prep time 10 minutes
Cook time 30 minutes

Chef’s Tip:
Flavor Boost! For additional crunch and flavor, sprinkle the top of each salmon fillet with 2 tablespoons of toasted pine nuts.

Excerpt from Grain-Free Cookbook For Beginners, by Cheryl McColgan, published by Rockridge Press. Copyright © 2022 by Callisto Media, Inc. All rights reserved. For more great grain-free, keto-friendly recipes, please visit Cheryl at HealNourishGrow.com