Go Back
+ servings
Print Recipe
5 from 2 votes

BBQ salmon fillets and a surprising pesto

BBQ salmon fillets and a carrot top pesto
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Mediterranean
Servings: 2 portions
Calories: 504kcal
Author: Mélanie


  • 2 salmon fillets
  • ¼ cup carrot top pesto
  • 10 small carrots peeled
  • 1 zucchini sliced
  • ¼ olive oil
  • Salt and pepper


  • - Preheat grill to medium-high heat.
  • - Drizzle ⅓ of the olive oil over the salmon fillets; cover both salmon fillets with the carrot top pesto.
  • - Place the salmon fillets between two sheets of tin foil and crimp the edges so they are closed.
  • - Place on the bbq and cook for about 15 minutes, or until the salmon flakes easily.
  • - Meanwhile, drizzle carrots and zucchini with the remaining olive oil, salt and pepper.
  • - Place vegetables between two sheets of tin foil and crimp the edges so that they are closed
  • - Place on the BBQ for about 10 minutes, or until the vegetables are soft.


Carrot top pesto can be made ahead of time.


Calories: 504kcal | Carbohydrates: 35g | Protein: 39g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 583mg | Potassium: 2065mg | Fiber: 10g | Sugar: 18g | Vitamin A: 51842IU | Vitamin C: 36mg | Calcium: 187mg | Iron: 3mg