Salmon, Pesto, Bean and Tomato Parcels

Directions

1. Preheat the BBQ until the ashes turn gray. Alternatively, heat your oven to 400°
2. Put the potatoes in a large saucepan of cold water. Bring to a boil and cook for 5 minutes. Season with salt.
3. Drain and leave to steam dry for 2 minutes. Transfer to a large foil sheet. Season well with 1 teaspoon each of salt, black pepper, garlic powder, onion powder and paprika, then drizzle with 1 tablespoon of olive oil.
4. Bring up the edges of the foil and wrap into a parcel. Make sure the potatoes stay in a single layer, so each gets cooked evenly. Place on the BBQ for 15-20 minutes or until cooked (or bake in oven on a baking sheet for 25-30 minutes). Carefully remove the foil.
5. Cook the green beans in boiling water for 3 minutes. Drain and toss them in 1 tablespoon of olive oil and 1 teaspoon each of garlic powder, onion powder, paprika, salt and pepper.
6. Cut another 4 pieces of foil into 16-inch lengths. Divide green beans into 4 servings and layer in the center of each piece of foil.
7. Add a salmon fillet to each parcel and divide the basil pesto sauce over each fillet, spreading it evenly.
8. Stack the cherry tomatoes on top. Bring up the ends of your parcels and fold the sides over a few times to create a “bag”.
9. Squeeze the lemon juice evenly over the contents of each bag. Seal the top by turning the edges over a few times, making sure you leave some space in your parcel for air to circulate.
10. Place on the BBQ for 20-30 minutes or until cooked through. Alternatively, bake in oven until internal temperature of salmon is 145°.
11. Serve with potatoes.