Wild Salmon with Wild Garlic Pesto

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	1 hr 6 mins
Course	Sauce
Cuisine	European
Servings (Default: 2)

Ingredients

2 port. Salmon, if possible wild salmon, frozen
1 bunch wild garlic
1 clove garlic
50 ml olive oil
1 handful pine nuts or sunflower seeds
50 g parmesan, freshly rated

Instructions

Wash the wild garlic, roughly chop it, place in a tall container with roughly chopped garlic and the pine nuts or sunflower seeds. Start pureeing with the blender. Gradually add the olive oil. Finally add the grated parmesan cheese.
Place the frozen salmon on a large piece of aluminum foil and spread the wild garlic pesto on top. Seal the aluminum foil tightly over the salmon, also on the sides and place the parcels in the oven preheated to 200 ° C, alternatively on the grill. The salmon is ready after 25-30 minutes.
If there is anything left of the pesto, it also tastes good with pasta or as a spread.
Of course you can also leave out the garlic; Wild garlic has a similar taste.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.