Tomato Pesto Salmon and Rice Recipe Baked in Foil

• Seafood

  • 6 4 to 5 ounces each salmon, Fillets

• Produce

  • 2 Garlic cloves
  • 6 sprigs Thyme, fresh

• Condiments

  • 1/2 cup Sundried tomato pesto

• Pasta & Grains

  • 2 cups Rice, instant

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1 Star extra virgin olive oil

• Liquids

  • 2 cups Water

• Other

  • 6 Heavy duty foil sheets

Found on diethood.com

Description

Ingredients

• 6 heavy duty foil sheets
• 2 cups instant rice (you can use brown rice)
• 2 cups warm water
• 6 (about 4 to 5 ounces each) Salmon Fillets, skins removed
• salt and fresh ground pepper, to taste
• STAR Extra Virgin Olive Oil
• 1/2-cup Sundried Tomato Pesto
• 2 garlic cloves, minced
• 6 sprigs fresh thyme

Directions

• Preheat oven to 400F.
• Place rice and water in a small bowl and stir to combine.
• Lay out the foil sheets and divide the rice mixture evenly over each foil, squeezing the water out as much as possible. I just 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.
• Top rice with salmon fillets; season with salt and pepper, and rub with a drizzle of olive oil.
• Add a tablespoon of tomato pesto on top and spread it over each fillet.
• Sprinkle some garlic over fillets.
• Place a sprig of fresh thyme over each fillet.
• Fold the sides of the foil over the fish, covering completely; seal the packets closed.
• Transfer fillets to a jelly roll pan or large baking sheet.
• Bake for 20 to 22 minutes, or until salmon is cooked through.
• Transfer foil packets to plates.
• Carefully open up the foil packets and serve.

Nutrition