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Jamie Oliver's Simple Salmon Recipe With Green Beans and Pesto

Jamie Oliver's Simple Salmon Supper

The last episode of Jamie Oliver's reality TV series Food Revolution just aired on Friday. I have been loving it and thought it was time to try a recipe from his latest cookbook: a scrumptious-sounding salmon dish topped with pesto. Now that Spring is in full force, I am addicted to making pestos and had a spinach and sunflower pesto in the fridge.

The salmon and green beans only take about 15 minutes to cook in an aluminum packet with minimal prep beforehand. While it bakes, the pesto flavor melts into both the moist salmon and perfectly cooked green beans. Of course, if you didn't have the time to make your own pesto, store-bought would work just the same. To add this simple supper to your dinner rotation, keep reading for the recipe.

Spinach and Sunflower Seed Pesto

From Lauren Hendrickson, POPSUGAR Food

Spinach Pesto with Sunflower Seeds Recipe


  1. 3 large garlic cloves
    1/2 cup sunflower seeds
    2 ounces Parmigiano-Reggiano, coarsely grated
    1 teaspoon salt
    3 cups spinach
    2/3 cup extra virgin olive oil


  1. With a food processor running, drop in garlic and chop. Stop the motor and add sunflower seeds, cheese, salt, and spinach. Process until finely chopped. With the food processor running, slowly add the olive oil and process until well blended.

Makes 1 1/3 cup.

Salmon with Green Bean and Spinach Pesto

From Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals by Jamie Oliver

Salmon with Green Bean and Spinach Pesto


  1. 2 handfuls of green beans, cleaned and trimmed.
    2 lemons, halved
    2 (7 ounce) salmon fillets skin on and bones removed
    2 heaped tablespoons of spinach pesto
    olive oil
    sea salt


  1. Preheat the oven to 400°F. Use a yard of aluminum foil for each piece of the salmon. Fold the aluminum foil in half. Place a handful of green beans in the center of the foil. Lay a salmon fillet, skin side down across the green beans. Spoon over the top, one tablespoon of spinach pesto. Drizzle with olive oil and squeeze the juice of half a lemon over the top. Season with salt and pepper. Repeat for the second fillet of salmon. Pull the aluminum foil edges together and scrunch them up to seal the aluminum foil.
  2. Place the aluminum foil packets on a cookie sheet and cook for 15 minutes. Remove from the oven, let sit for one minute and check to make sure the salmon is cooked.
  3. To serve plate with a lemon wedge.

Serves 2.

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