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.
Serves:
Ingredients
- 4skinless salmon fillets,(6 oz)
- 1¼lbsfresh green beans,ends trimmed
- 3tspolive oil,divided
- salt and freshly ground black pepper
- 4tbsppesto
- 4tspfresh lemon juice
- 1pintgrape tomatoes,halved
Instructions
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Preheat oven to 400 degrees F. Bring a pot of water to a boil.
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Cut four pieces of aluminum foil into 14-inch lengths. Boil green beans for 3 minutes, then carefully drain.
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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.
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Season both sides of salmon with salt and pepper. Layer salmon over green beans and then spread 1 tablespoon of pesto over top.
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Drizzle 1 teaspoon of lemon juice over each fillet. Toss tomatoes with remaining olive oil and season lightly with salt.
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Spread over each salmon fillet. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal.
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Place side by side on a baking sheet and bake in preheated oven for 20 to 28 minutes, until salmon has cooked through.
Nutrition
- 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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