Pesto Salmon and Italian Veggies in Foil
Ingredients
The salmon and veggies
-
4
pieces
skinless salmon fillets (6 oz each)
-
1 ¼
lbs
fresh green beans, ends trimmed
-
3
tsp
olive oil
-
4
Tbsp
pesto
-
4
tsp
fresh lemon juice
-
1
pint
grape tomatoes, halved
Seasoning
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Blanch green beans in boiling water for 3 minutes, then drain.
- Toss green beans with 2 tsp olive oil, salt, and pepper, and divide among 4 pieces of foil.
- Season salmon with salt and pepper, place on top of green beans, and spread 1 Tbsp pesto over each fillet.
- Drizzle 1 tsp lemon juice over each salmon fillet and toss tomatoes with remaining olive oil and salt, spreading them over the salmon.
- Wrap the foil packs tightly but allow space for heat circulation.
- Place the foil packs on a baking sheet and bake for 20 to 28 minutes until the salmon is cooked through.
Nutrition Facts (estimated)
Servings
4
Calories
395
Total fat
20g
Total carbohydrates
16g
Total protein
38g
Sodium
229mg
Cholesterol
94mg
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