6(about 4 to 5 ounces each) Salmon Fillets, skins removed
salt and fresh ground pepper, to taste
STAR Extra Virgin Olive Oil
1/2-cupSundried Tomato Pesto
2garlic cloves, minced
6sprigs fresh thyme
Instructions
Preheat oven to 400F.
Place rice and water in a small bowl and stir to combine.
Lay out the foil sheets and divide the rice mixture evenly over each foil, squeezing the water out as much as possible. I just spoon out some rice, then hold the spoon to the side of the bowl and tilt the spoon a bit to drain out the excess water.
Top rice with salmon fillets; season with salt and pepper, and rub with a drizzle of olive oil.
Add a tablespoon of tomato pesto on top and spread it over each fillet.
Sprinkle some garlic over fillets.
Place a sprig of fresh thyme over each fillet.
Fold the sides of the foil over the fish, covering completely; seal the packets closed.
Transfer fillets to a jelly roll pan or large baking sheet.
Bake for 20 to 22 minutes, or until salmon is cooked through.