- 2 x 200 g salmon fillets – skin removed ( keep it for crisps)
- Salt and pepper to taste
- A little olive oil
- 30 ml basil pesto
- Young green beans
Preheat oven to 180 C.
Spray a metal stacking ring or big enough cookie cutter with Spray n Cook and line with baking paper just to be
Remove the skin from the salmon fillet and roll the fillet up so that it will fit into the stacking ring.
Season with salt and pepper and place on a baking sheet lined with baking paper.
Place the salmon skin on the baking paper on the same tray.
Season with salt and pepper.
Bake for ten minutes.
It should be firm to the touch on top, which means it will be slightly undercooked in the middle which is how I prefer it.
Serve with drizzles of pesto and lightly steamed green beans.
You can make a hollandaise to go with it.