Salmon with pesto sauce is one of the best things you can make for a nice, Sunday dinner and then easily freeze dry leftovers for your next camping trip or for use during an emergency. Salmon is so good for you – it’s high in omega-3 fatty acids. Pesto sauce is made from basil, pine nuts, olive oil and Parmesan cheese. Parmesan cheese is lactose-free and low fat so it provides a healthy, tangy base for the basil.

Bake or broil salmon fillets for a few minutes until done, add a dollop of pesto sauce and then place the fillets on your freeze dry trays. You may also want to line your trays with paper towels to absorb any excess oil from the fillets.



Freeze dry as normal, making sure that all of the moisture is removed from the very center of the fish. Store the fillets in an airtight container or in a Mylar bag with an oxygen absorber until you’re ready to use them. Make sure to label the container so you know when you freeze dried it. Fish should last 10 to 15 years, especially if as much oil as possible is removed.


To rehydrate, just add hot water a little at a time and stir until the fish returns to a normal, flaky consistency. Then, toss the salmon into your favorite rice or casserole dish. The flavor of your salmon will taste exactly the same as it did when you first baked it. With a side of veggies, you’ll have a complete and nutritious meal in minutes.