This is my favourite thing to serve in the spring and summertime. The low temperature makes the salmon incredibly tender with an almost creamy texture. The low temperature also helps keep the oil bright and perky green - perfect for mopping up with bread, tossing with boiled fingerlings, or pasta. Unlike grilled or seared salmon leftovers which turn inedibly dry in the fridge, this one stays moist and tender for say, a sandwich with some pickled fennel and Boston lettuce the next day. —Coco et Cocoa
2 to 3
sockeye salmon fillet, pin-boned
basil pesto, homemade and preferably without cheese
extra-virgin olive oil
sea salt, to taste
In This Recipe
Preheat the oven (your college toaster oven does a brilliant job) to 165°F or 74°C.
Cut the salmon into 2 to 3 servings using a very sharp knife. Pat dry and lightly season with sea salt. Place the fish, skin side down on a baking tray.
In a bowl, stir together the olive oil and pesto and spread it onto the salmon.
Bake in the preheated oven for 40 minutes, serve warm with crusty bread to mop up the intensely flavourful oil.