Cook these packets on the grill or in the oven. Pesto and olives lend a Mediterranean flavor to the salmon as it bakes in its foil pouch. This French method of cooking gently steams the all gluten free ingredients, producing crisp-tender vegetables and moist, flavorful salmon.  Oven - 20-25 minutes if thawed, 40-45 minutes if frozen.  Grill - 20-30 minutes if thawed, 40-50 minutes if frozen.
 
Preparation:  Thaw completely. If packets are frozen or partially frozen, add 10-20 minutes to cooking times.
 
Cooking Instructions:  Preheat oven to 350F or preheat grill to medium-high. OVEN: Spray baking sheet with non-stick coating. Remove foil packets from pan and place on baking sheet. It is normal to have liquid in bottom of 9 x 13 pan; dispose of both liquid and pan. Bake packets 20-25 minutes.  GRILL: Place packets on grill and cook 20-30 minutes or until salmon is flaky in the center. Remove baked packets from oven or grill and place on individual serving plates. Let everyone carefully open their own packets. Caution: beware of hot steam when opening packets. Cooking times may vary due to differences in ovens or grills.
 
Suggested Sides:  Wild rice, fresh salad greens with balsamic vinaigrette