How To Make Pesto Salmon and Italian Veggies in Foil
This pesto salmon dish is baked in foil along with some Italian veggies for an easy-to-clean-up dish that comes out perfectly cooked each time.
Preheat oven to 400 degrees F. Bring a pot of water to a boil.
Cut four pieces of aluminum foil into 14-inch lengths. Boil green beans for 3 minutes, then carefully drain.
Toss green beans with 2 tablespoons of olive oil and season with salt and pepper to taste. Divide into 4 servings and layer in the center of each piece of foil.
Season both sides of salmon with salt and pepper. Layer salmon over green beans and then spread 1 tablespoon of pesto over top.
Drizzle 1 teaspoon of lemon juice over each fillet. Toss tomatoes with remaining olive oil and season lightly with salt.
Spread over each salmon fillet. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal.
Place side by side on a baking sheet and bake in preheated oven for 20 to 28 minutes, until salmon has cooked through.
- Calories: 975.76kcal
- Fat: 62.43g
- Saturated Fat: 13.38g
- Monounsaturated Fat: 17.45g
- Polyunsaturated Fat: 16.00g
- Carbohydrates: 16.22g
- Fiber: 5.67g
- Sugar: 7.06g
- Protein: 85.30g
- Cholesterol: 219.14mg
- Sodium: 1517.74mg
- Calcium: 134.87mg
- Potassium: 1975.38mg
- Iron: 3.69mg
- Vitamin A: 86.89µg
- Vitamin C: 46.69mg
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