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.
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